Cooking is for me both a hobby and a curiosity – particularly when it comes to experimenting with and experiencing different ingredients. In my latest recipe, I have use quinoa and black beans as the main ingredients. I made this healthy, tasteful, and refreshing summer salad.

Ingredients:

• ½ cup white quinoa
• 1 cup black beans (frijoles negros), soak beans in 2 cups of water
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1 tablespoon sweet and chili sauce
• 1 teaspoon pomegranate molasses
• 1 cup fresh cilantro, finely chopped
• 3-4 fresh Thai red chilis, finely chopped
• 1 cup cucumber, chopped
• 6-8 cherry tomatoes, cut into halves
• 1 avocado, ripped, deseeded, cut and diced
• 1 mango, rip, deseeded, cut and diced
• Mint leaf (for garnishing)
• 1 tablespoon roasted combination of spice powder (1 teaspoon cumin seeds, 1 teaspoon raw coriander seeds, and 2 teaspoons crushed red chili flakes; combine and roast on low flame, then grind into a fine powder)
• Sea salt as needed

Method:

In a large saucepan, add soaked beans (do not drain) and salt. Bring to boil, reduce heat, cover, and let it simmer until beans are tender. Set aside.

In a separate saucepan, combine quinoa and salt with 1½ cup of water.  Bring to boil, reduce heat, cover, and let it simmer until the quinoa has cooked and absorbed all the water. Set aside.

Tip: Quinoa should be fluffy and the white germ should have partially detached by itself.

Preparing the salad dressing:

In a bowl, add lime juice, honey, sweet and chili sauce, pomegranate molasses, roasted combination of spice powder, and sea salt. Whisk together to make the sauce. Set aside.

Assembling the salad:

In a large serving bowl, add quinoa, beans, mango, cucumber, cherry tomatoes, avocado, cilantro, chili, and prepared dressing. Mix well and serve with a fresh mint leaf.