1 cup quinoa (soaked in water with 2 tsp whey, buttermilk, yogurt or kefir for 6 hours) 1 ¾ cups water 1 tsp unrefined sea salt 1 large cucumber 2 large tomatoes 1 medium red onion 1 cup cooked black beans 1 cup basil leaves 2 limes ¼ cup extra virgin olive oil Unrefined sea salt, to taste 200 grams feta cheese To cook the quinoa, combine the quinoa, water and salt. Bring to a boil and turn down the heat to low cook for 15-20 minutes. When it is ready, small steam holes should appear on the surface. Remove from the heat, place a tea towel under the lid to absorb any steam for about 7-10 minutes. Then, transfer the quinoa into a large bowl to cool down. While the quinoa is cooking, prepare your mise en place. To prepare your mis en place, peel and diced the cucumber (remove the seeds if desired), core and diced the tomatoes and onions. To assemble the dish, add the diced cucumbers, tomatoes, red onions and black beans to the cooled quinoa. Remove the basil leaves from the stem and roughly chop, then add to the mixture. Cut and juice the lime over the salad. Start with one lime before adding the second one, to taste. Drizzle with olive oil, then season with salt to taste. Transfer to a large platter or spoon onto individual plates. Crumble the feta cheese on top of the salad and serve. Notes: To cook the black beans, soak 1 cup of black beans in warm water for 12-24 hours with 2 tsp of whey, buttermilk, yogurt, kefir or lemon juice. Some people use up to 2 tablespoons in cooler climates. Drain and rinse the black beans. Place in a large pot and cover with water. Bring to a boil and lower the heat. Remove the scum floating to the surface. Cook until the beans are tender. Use as desired. |