Whole Food Wednesdays: Black Bean, Quinoa & Broccoli Salad with Blackberry Serrano Sauce

Welcome to Whole Food Wednesdays. You’re invited to come and share your real food recipes using the linky below. We’re excited to see what yummy things you’ve been creating and what great informational posts and videos you’ve got for us.

It was one of those nights where I had no idea what to eat. France headed out for Bikram Yoga at 5pm and wouldn’t be home until close to 7, which meant dinner was squarely in my court. I opened the fridge with a blank, deer-in-headlights kind of stare to see what inspired me. All that stood out to me was broccoli and the batch of black beans I’d cooked a few days before (I eat beans, eggs, and spinach for breakfast every day). So, what’s a boy to do?

Google it.

Yup. I enter black beans, broccoli, and quinoa (that’s what I wanted to eat) into Google, and lo and behold an intriguing recipe popped up from a punk rock vegan cook who runs the blog Post Punk Kitchen. I used to be a punk rocker, and I had lots of vegan friends so this brought back fond memories. But nostalgia aside, this recipe is a WINNER. We are definitely making this one again.

Black beans, broccoli, and quinoa

Black Bean, Quinoa & Broccoli Salad with Blackberry Serrano Sauce

1 cup quinoa
2 cups of water
6 tbsp of butter
4 1/2 cups chopped broccoli crowns
1/2 an onion, chopped
1 1/2 cups black beans, cooked
salt & pepper

In a small pot, place 1 cup quinoa with 2 cups of water. Bring to a boil and simmer for 20 minutes, or according to package instructions. Once cooked, mix 3 tbsps butter in quinoa and add salt & pepper to flavor.

While the quinoa is cooking, prep the broccoli. Chop 1/2 an onion into small pieces. Chop the broccoli crowns into bit size pieces until you have about 4-4 1/2 cups. Add 2-3 tbsps of butter to a frying pan. Add onions and broccoli to the pan and cook for 7-10 minutes, or until broccoli reaches the desired doneness. Do not overcook the broccoli. Add the black beans 2 minutes before the broccoli is finished cooking to allow them to warm up. Sprinkle with salt and pepper. Once cooked, remove from heat, and combine the broccoli, onions, and black beans with the quinoa in a large bowl and mix together.

Blackberry Serrano Sauce

1 clove of garlic
1/3 cup almonds
1/2 serrano pepper, seeded and diced
1/4 cup water
1 cup frozen blackberries, thawed
1tsp maple syrup
sprinkle of salt

Put the garlic and almonds in a food processor and blend until it is flour like (my food processor wasn’t good enough to make it like this, so don’t fret if it’s still rough). Add the remaining ingredients and blend until desired consistency is reached.

To serve, place the black bean, broccoli & quinoa salad on a plate and top with blackberry serrano sauce. The sauce is fantastic so don’t hold back. Enjoy!

Whole Food Wednesday’s Round-Up Rules

To come and play, use the linky tool below to add your link. Add up to 3 links and tell us what you’ve been up to all week. Only link to the specific post and not your home page or else we won’t be able to find all that juicy information you’ve left us with.

The Rules:

 

  • 1. Follow Beyond The Peel on Facebook or Twitter.  It’s very easy to do and there’s also buttons at the bottom of this page to do so.
  • 2. Introduce yourself, your blog, and what you’re about in the comment section and a small blurb about what you’re sharing. This way people can get to know you a little bit right off the hop and hopefully follow you as well.
  • 3. Be sure to add a link in your post back to this post. Simple linky etiquette. This allows your readers to find other posts that may help them on their journey.
  • 4. If you’re sharing recipes, the only requirement is that the ingredient list be comprised of real food only, that means non-processed food items. That being said, we are all in different places on our real food journey, some more advanced than others. I invite all of you to share, no matter where you are on your journey, but I ask you to stay mindful when sharing your recipes that this is a whole (real) food blog. This means, no ingredient lists that include edible oil products (velveeta, frozen whip topping), unfermented tofu, protein powders, ketchup, white flour or white and brown sugar.
  • 5. Less of a rule but more a suggestion: Retweet or stumble this post so EVERYONE gets more exposure and traffic. It’s win-win for everyone.
  • 6. Don’t have a blog? That’s ok, we’d still love to hear from you. Write your recipes or tips in the comment section so we can get to know you too!
  • 7. Please visit some of the links below. After all, that’s how we’ll get to know each other!

 

Now it’s your turn to share your whole food recipes and ideas!

 

I’m sharing this with My Meatless MondaysThis Chick CooksCast Party Wednesday, Allergy Free Wednesday’s, The Tasty AlternativeWhat’s Cooking WednesdayReal Food Wednesday, Pennywise Platter ThursdaySimple Lives ThursdayFull Plate Thursday, Freaky Friday, Friday Food FlicksThe Local Cook., and This Week’s Cravings.

By Joshua Sprague

36 Responses to Whole Food Wednesdays: Black Bean, Quinoa & Broccoli Salad with Blackberry Serrano Sauce

  1. Joanne February 15, 2012 at 1:08 pm #

    What did we ever do before google, THAT is the question? I’m so intrigued by that blackberry serrano sauce. It sounds utterly addictive!

  2. Heather @Gluten-Free Cat February 15, 2012 at 1:10 pm #

    Ooooh, I’m all about sweet and spicy. LOVE that salad dressing. Thanks for sharing it!

    I’m sharing a vegan burger that I came up with for Valentine week lunches. It’s a Curried Lentil Love Burger. They were fun and delicious!

  3. The Café Sucré Farine February 15, 2012 at 2:47 pm #

    Frances, this looks like a piece of art work! I would love to hang a photo of this on a wall at my house, quite stunning! Oh – and it also sounds delicious! I had a beautiful salad at a little French Café today but your’s is even prettier!

  4. Melanie @ Pickle Me Too February 15, 2012 at 3:21 pm #

    Chocolate covered bacon is a health food, right? Just a little splurge.

  5. mjskit February 15, 2012 at 3:34 pm #

    What a colorful and healthy salad! That blackberry and serrano sauce sounds fabulous!Thanks for hosting this great hop!

  6. Koko February 15, 2012 at 4:50 pm #

    Beautiful dish! Hope you saved some for France 😉 I can’t imagine the blackberry serrano sauce but I would love to try it!

  7. Laura @ Gluten Free Pantry February 15, 2012 at 4:53 pm #

    Beautiful salad! I shared my Creamy Chocolate Milkshake (Dairy Free) and Honey Almond Cookies (Grain Free) recipes this week. Be well!

  8. Jen February 15, 2012 at 5:01 pm #

    Hi France. I posted a stuffed squid recipe, a post about sourcing seafood, a review for a seafood company I use, and an article regarding the grains controversy of late. Thanks for hosting!

  9. Debbie @ Easy Natural Food February 15, 2012 at 5:19 pm #

    Great looking salad! I love that dressing. I’m sharing my Cranberry, Carrot and Celery Slaw, and a Sausage Noodle Soup! Thanks for hosting :)

  10. Danielle (@Fresh4Five) February 15, 2012 at 5:24 pm #

    looks amazing! I added my chocolate pudding this week! thanks for hosting!

  11. Amber February 15, 2012 at 8:29 pm #

    Hi There France,

    What a spectacular salad! Just beautiful.

    Thank you for sharing it with us on Allergy-Free Wednesdays!

    This week I am sharing a Valentine’s treat I made for my family: pink peppermint ice cream sandwiches! :-)

    Have a wonderful week.

    Hugs,
    –Amber

  12. Erin Slocum February 15, 2012 at 8:42 pm #

    I shared two recipes, hope that’s ok. My blog is all about cooking on special diets and my children. I’m a supporter of organic, all natural and no processed foods. The first recipe is really simple on how to use beets for a red food coloring substitute. The second is a great recipe for broccoli cheese soup that I made up the other night when I wanted a really creamy soup. Hope you enjoy!

  13. Elisabeth February 15, 2012 at 10:14 pm #

    I shared a recipe for Grain-Free Lasagna and a great bunch of ideas on better sleep.

  14. Shelley Alexander February 16, 2012 at 12:52 am #

    Hi France, I like the recipe you just shared, and I will have to make it since I love quinoa. I am a holistic chef and certified healing foods specialist and I have a holistic blog and company A Harmony Healing. I love making healthy foods which taste delicious and have healing properties. I shared a recipe for Meyer Lemon Flax Hummus which uses flax oil instead of olive oil. Thanks for hosting!

  15. Kelly @ Inspired Edibles February 16, 2012 at 12:54 am #

    France, this salad is dynamite! I love the look of the broccoli here – so fulsome and… present ;-). The Blackberry Serrano Sauce is extraordinaire ma belle. What a great addition to Whole Food Wednesdays! I’m pinning this :)

  16. Katie February 16, 2012 at 1:43 pm #

    Thanks for being a great hostess, France.

    I shared 5 tips for whole foods on a budget and a recipe for quick and yummy pork chops.

    Have a good one :)

  17. Dan February 17, 2012 at 3:42 pm #

    That’s an interesting variety of flavours. I’ve never put berries and beans together. I’ll need to look into those combinations further. Thanks for sharing!

    • Joshua February 17, 2012 at 4:02 pm #

      Dan, I was surprised by how well the flavors go together. Give it a try. I don’t think you’ll be disappointed!

  18. Miz Helen February 17, 2012 at 11:41 pm #

    We will just love this wonderful salad, the sauce is fabulous! Thank you so much for sharing with Full Plate Thursday and have a great week end.
    Come Back Soon!
    Miz Helen

  19. Jeanette February 19, 2012 at 12:23 am #

    I just love the internet as a resource when you’re staring into your refrigerator trying to figure out what to make. I linked up a Carrot and Coriander Soup that I made this week for my son who just had his wisdom teeth removed. Creamy, delicious and silky smooth.

  20. Dave September 8, 2012 at 10:02 pm #

    Going to be making this tonight

    • beyondthepeel September 8, 2012 at 11:32 pm #

      Dave, it’s one of my favorites! Hope you like it!

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