Quinoa, Black Bean, and Artichoke Salad

This recipe was created by Karen Wiens on 1/29/15.

A food staple of Peru, Bolivia, and Chile, quinoa has an earthy flavor and slight crunch. We love it.
Serves 6
5 minutes to prepare
30 minutes to cook
3/4 cup quinoa
3/4 cup water
3/4 cup vegetable oil, broth
1 can black beans, rinsed and drained
1/2 cup walnut, chopped
1/2 cup artichoke hearts, choppe
1/2 cup pimentos
2 green onions, finely chopped
1 pinch salt
Cook your quinoa. 2 parts liquid, 1 part quinoa. Soak the quinoa in water first for 5 minutes. Drain in a colander.
We use half water and half vegetable broth for the liquid.
Bring quinoa and liquid to a boil uncovered, then turn the burner down to low, cover and let it simmer for about 20 minutes. Turn the burner off and let it sit to soak up any remaining liquid.
We always make more than we’ll need for the recipe we’re working on — it’s great left over for salads or to use in other recipes.

Then toss all the ingredients into a bowl.
Serve as a side. Shown here with a humus wrap.