Ingredients

The following ingredients have 4 Servings
  • Dressing
  • 2 teaspoons chia seeds
  • 1/4 cup water
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 4 - 6 cloves garlic (minced)
  • 1/8 - 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 teaspoon sea salt
  • 1/4 cup extra virgin olive oil
  • Salad
  • Olive oil spray
  • 2 shallots (minced)
  • 1 red pepper (chopped)
  • 3/4 cup sun dried tomatoes (soaked in warm water to soften)
  • 1 1/2 cups quinoa (rinsed)
  • 1 tablespoon bouillon (I use Better than Bouillon Organic Chicken or Vegetable base)
  • 2 cups water
  • 1 1/2 cups cooked (drained and rinsed black beans (about 1 can))
  • 4 ounces blue cheese (crumbled (optional))

Instruction

  • In a small bowl combine chia seeds and water. Set aside to thicken for 10 to 15 minutes.
  • Once chia and water have formed a gel combine chia gel, balsamic vinegar, mustard, garlic, peppers and salt in a blender. Process until well combined. With the blender running add the olive oil in a steady stream. Process until emulsified.
  • Meanwhile, spray a medium skillet with olive oil spray and heat to medium. Add shallots and red pepper and cook for 8 to 10 minutes, until tender. Add sun dried tomatoes and cook for another three minutes. Remove from heat and allow to cool.
  • Spray a saucepan with a little olive oil and add quinoa. Cook for three to four minutes. Add bouillon and water and bring to a simmer. Reduce to low and cover. Cook on low for 30 to 35 minutes. Remove from heat and place a clean dish towel over the pot. Cover and allow to sit for 10 minutes. Place quinoa on a cookie sheet to cool.
  • In a large bowl combine red pepper, shallot, sun dried tomato, quinoa and black beans. Toss with 1/4 cup of dressing. Sprinkle with blue cheese and drizzle with additional dressing as desired.