Wednesday, April 25, 2007

Quinoa Pilaf, Black Beans and Cucumber Tomato Salad with Dill Vinaigrette

Above is the Quinoa Pilaf we made in one of my classes at Conscious Gourmet. It has organic quinoa, carrots, celery, peppers, shallots, and green peas. At home, I decided to add even more color to this already colorful dish by making half regular quinoa and half Inca Red quinoa. The other ingredients I used were the same. I served it with thick and creamy black beans and garnished both with chopped cilantro. In Yucatan, they would call the way I made the beans k'abax -they are half pureed and half whole. The salad has tomatoes and cucumbers with a vinaigrette containing fresh dill, lemon, balsamic vinegar and olive oil.

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