This recipe comes compliments of my older sister, Mayol. (AKA Scientist Barbie) That’s not really her name, but that’s what I call her and have called her for just about as long as I could remember. Besides being the smartest person I know, yea she is a genius, she is also a really good cook. It must run in the fam.
Marlooz, my dutch twin, and very talented videographer, was in San Francisco for about 6 weeks and before going back home to Amsterdam she requested a special going away meal. Of course I abided. (or is it abode?) I served this quinoa dish along with a grilled mushroom and onion salad and grilled chicken. We were happy campers, although sad that Marlooz was leaving us.
I call it southwestern & Asian fusion because it has ingredients that are very traditional to Southwestern cooking like black beans and bell peppers. But the vinaigrette that brings it all together has a little Sriracha (my new favorite ingredient) and soy sauce, which are both very asian. Asian or Southwestern – whatever you want to call it – it is delicious and healthy and fiber filled.
SOUTHWESTERN ASIAN FUSION QUINOA
Yellow, Orange, Red Bell Peppers, chopped
1 can Organic Black Beans
1 cup Quinoa
Vinaigrette (These amounts are estimates as I usually make dressings/vinaigrettes by taste. Feel free to adjust to your liking)
1/4 cup Soy Sauce
2 Tbs White Wine Vinegar
Dash of Sriracha
Dash of Fish Sauce (optional)
Cook Quinoa and set aside. You will be serving the salad at room temp so let it cool before you add other ingredients.
Chop vegetables and add to the quinoa.
Drain and rinse black beans and add them.
Whisk together the soy sauce, vinegar, olive oil, sriracha, salt & pepper and Fish Sauce.