Mexican Citrus Quinoa Salad with Black Beans

关于这个食谱

Quinoa isn't part of traditional Mexican cuisine — its roots are in the Andes — but this salad borrows heavily from real Mexican pantry staples and flavor logic: black beans, corn, avocado, lime, and a chili-forward dressing, applied to a grain base that's become common in modern Mexican-American home cooking.这是一种诚实、实用的改编，而不是一种历史菜肴，是为一顿丰盛的、提前准备的午餐而设计的。 Cooking the quinoa in a well-seasoned stock rather than plain water, then letting it cool and fluffing it with a fork, keeps the grains separate and gives the salad a base with actual flavor of its own rather than relying entirely on the dressing. A ginger-spiked chili-lime dressing, whisked with a touch of honey to balance the acidity, ties together the beans, corn, and citrus without overwhelming any single ingredient. Avocado is added last and gently folded in just before serving to keep it from browning or turning mushy, and the whole salad holds up well for a few hours, making it a solid option for meal prep or a potluck.

食材

服务 4

• 1 cup藜麦，冲洗干净
• 2 cup蔬菜高汤
• 1.5 cupblack beans, cooked and drained
• 1 cup玉米粒
• 2 whole橙子，切块
• 1 whole鳄梨，切丁
• 0.25 cup红洋葱，切细丁
• 0.25 cup香菜，切碎
• 3 tbsp酸橙汁
• 1 tsp新鲜生姜，磨碎
• 1 tsp辣椒粉
• 1 tbsp蜂蜜
• 3 tbsp橄榄油
• 0.75 tsp盐

步骤

1. 1

   煮藜麦

   将藜麦和高汤煮沸，然后调小火，盖上锅盖，小火煮 15 分钟，直至液体被吸收。 Fluff with a fork and let cool.

2. 2

   做敷料

   将酸橙汁、生姜、辣椒粉、蜂蜜、橄榄油和盐一起搅拌直至乳化。

3. 3

   结合底座

   在一个大碗中，将冷却的藜麦、黑豆、玉米和红洋葱混合。

4. 4

   给沙拉调味

   Pour the dressing over and toss well to coat.

5. 5

   完成

   Gently fold in orange segments, avocado, and cilantro just before serving.

变化

• •

  トゥッタヴィア、必要のないファーロ。

• •

  Elinizde varsa siyah Fasulyeyi barbunya fasulyesiyle değiştirin。

• •

  Le Biber n'est pas plus grand dans le Lage que le Jalapeno-Körper zu öffnen。

存储

Refrigerate the base (without avocado) in an airtight container up to 3 days; add fresh avocado just before serving each time since it browns quickly once cut.

常见问题解答