Sweet ‘N Tangy Barbecue Bean & Quinoa Salad {Gluten-Free | Vegan}

I’ve been on a campaign lately. What kind, you ask? No, not political. I’m kind of out of touch with reality and get most of my news from my local Tri-Town free press. I do know there’s was a Presidential election last year. Buuut…that’s about it. Frankly, I kind of like it that way. Ignorance is bliss, right?

I didn’t used to be this way. I used to get all hot ‘n heavy into politics in my previous life in Vegas, lobbying on the infamous “Hill” with all of the other rat bastards trying to line the pockets of our elected officials. But my cause was for the good of the people – improving health care. Doesn’t that make you feel all warm and fuzzy? I learned a lot doing this. Mostly that it’s all a game cultivating relationships and building your case. I’ll leave it at that.

Here I am mucking it up with my state’s Senators, Reid and {former} Ensign. Good times.

So fast forward to 2013. My latest campaign is on behalf of one of my favorite grains, quinoa. It’s one of those things you either love or hate. I love it and gush in detail here about five reasons quinoa should be a staple in your pantry.  I wouldn’t get behind something I did not. That would be silly. But my honey, not so much. However, I was able to win some points for my client {the almighty quinoa} with this Southwestern Quinoa Salad with Lime Cilantro Vinaigrette. Since then, I’ve been on the hunt for an encore.

This is it. It’s made a couple of appearance s at a few of the season’s barbeques, was an epic hit, and most certainly will be a staple during your remaining outdoor summer festivities. Is it really August?

Note: If you’re as nutty as I am, you like to soak your whole grains before cooking them to remove the phytic acid that has been known to bind up minerals and enzymes that can {for some people} make the whole grain difficult to digest as well as improve the assimilation of nutrients in the grain {the reason we eat them}. I aim for a 24 hour soak, if time allows, but 8 hours will suffice. Drain, rinse, and decrease the water/broth you are using by about 1 cup (using 3 cups instead of 4) and simmer time {see below}.

Quinoa. Love it or hate it? I’d love to hear. Please leave a comment below.

Sweet 'N Tangy Barbecue Bean & Quinoa Salad {Gluten-Free | Vegan}

2014-03-20 20:03:23

Serves 4

Use organic ingredients when possible.

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Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Ingredients

1. Quinoa Bean Salad
2. 1 cup dry quinoa {buy here}
3. 2 cups bone broth {make your own or order real bone broth here}, vegetable broth, or filtered water
4. ½ cup red onion, chopped ½ cup red pepper, chopped
5. 1 cup frozen corn kernels
6. 1 cup cooked black beans {how to properly prepare beans}
7. ¼ cup fresh parsley, stems removed
8. ¾ cups prepared barbecue sauce {recipe below}
9. Barbeque Sauce
10. 1 tbsp. virgin coconut oil {buy here}
11. 1 minced onion
12. 6 cloves garlic
13. 2 tbsp. tamari {buy here}, Bragg liquid aminos {buy here}, coconut aminos {buy here} to make gluten-free, OR organic naturally brewed soy sauce {buy here} to make non-gluten-free
14. 1 tsp. cumin {buy here}
15. ¼ tsp. chili powder {buy here}
16. 7 oz. organic tomato paste {in glass jars - buy here} or make your own {learn how here}
17. 1 ½ cup bone broth {make your own or order real bone broth here} or vegetable broth {if making vegan}
18. 2 tbsp. raw apple cider vinegar {buy here}
19. ¼ cup raw honey {buy here}
20. Celtic sea salt {buy here} and ground pepper {buy here} to taste

Instructions

1. In a saucepan, combine quinoa and vegetable broth/water. Bring to a boil. Reduce heat, cover, and simmer until quinoa softens and liquid evaporates – about 15-20 minutes.
2. While quinoa is cooking, prepare barbeque sauce by melting coconut oil in a small saucepan over medium heat. Add onion and garlic and season with salt and pepper. Cook until soft, about 2 – 3 minutes. Stir in remaining ingredients, bring to a boil and simmer for about 30 minutes, or until thickened. Set aside.
3. Once quinoa has softened and liquid has evaporated, remove from heat, cool, and place in a large bowl.
4. Add remaining ingredients, ¾ cup barbeque sauce, and mix gently to combine.

Notes

1. Recipe can be easily doubled, tripled, and beyond. Cook once, eat A LOT.
2. You'll have leftover barbeque sauce. Store it in an 8 oz. mason jar like this one in refrigerator for up to one week or in freezer for up to 6 months.

MIX Wellness https://mixwellness.com/

Nutrition Facts

Serving Size: ¼ of recipe

• Calories: 352

• Total Fat: 5g

• Saturated Fat: 1 g

• Cholesterol:  4 mg

• Sodium: 570 mg

• Total Carbohydrate: 67 g

• Dietary Fiber: 10 g

• Sugars: 15 g

• Protein: 13 g

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