Salad with beans, quinoa, and tomatillo
Description
Minimum effort — excellent result. If desired, you can substitute 1 jalapeño with 120 g of green chili. Can be served immediately.
Instructions
- 1
Step 1
1. In a medium saucepan over high heat, bring 1 cup of water, ¼ teaspoon of salt, and quinoa to a boil. Cover the saucepan, reduce the heat to low, and simmer for 15 minutes. After 15 minutes, remove the saucepan from heat and let it stand, covered, for 10 minutes. Remove the papery husk from the tomatillos. Seed the jalapeño. Rinse and dry the beans on paper towels. Dice the avocado. Cut the cherry tomatoes in half.
- 2
Step 2
2. Preheat the grill with the rack in the upper position. Grill the tomatillos and garlic until the tomatillos turn brown, about 5–8 minutes. Peel the garlic. Transfer it to a blender along with the tomatillos, ½ teaspoon salt, jalapeño pepper, and ½ cup cilantro. Blend until smooth to form a purée. The salsa is ready.
- 3
Step 3
3. Place the quinoa in a large bowl. Mix with lime juice. Once the quinoa has cooled and is slightly warmer than room temperature, add the beans, cherry tomatoes, avocado, the remaining ¼ cup of cilantro, and the tomatillo salsa.
- 4
Step 4
4. Mix and serve immediately.