Usually I've always bought black beans in a jar but when Steve and I were in the grocery store we ended up in the dried bean aisle so we tried them out. This is the first time I've used dried black beans and I like them SO much better than the canned ones. The texture isn't as soggy and there is more flavor. The only down side to using dried beans is you have to plan in advance enough to soak the beans for at least 6 hours before you start cooking them. They also take about an hour and half to two hours so you have to make sure you have that prep time. This dish can easily be made with canned beans if you don't have the time.
Quinoa, Black Beans and Cilantro Salad Servings: 3 to 5
1 cup dried black beans Time: 6 hours, mostly unattended
1/4 teaspoon cumin
dash garlic powder
dash onion powder
pinch hing or Asafoetida **
1/8 teaspoon ground coriander
1 cup dry quinoa
3/4 to 1 cup cilantro, chopped
Salt and Pepper
** Hing or Asafoetida is an herb that is in the parsley family and comes from Afghanistan. It has a strong pungent smell and should be stored in a sealed jar. However, there is only a smell and doesn't alter the taste of the food. In Auyrveda hing helps with the digestion of beans.
Steve made a quesadilla with leftover cornish game hen so he could get his meat in. He suggests it as an addition for anyone wanting to add meat to the meal.