We had a bunch of dudes guys over for dinner the other day. I usually struggle to feed this kind of crowd, as I am more of a grass grazing, vegetables-only kind of person. When people come over, I put my food issues preferences aside, and plan a meal.

When making food for a dinner party, I always try to make dishes that are fun, festive, flavorful, and filling. I usually stress out for a second, subconsciously brainstorm for a couple hours, and come up with a variation of the traditional grain-protein-salad combination. I start by choosing some sort of theme: a flavor combination profile that will guide my decision making when designing the meal.  

Because we live in an omnivore’s world, I usually start with the protein. From there I pick a grain, such as rice, risotto, or quinoa, to which I can add flavor through herbs and spices. I usually treat the grain as the binding element between the protein and the vegetable. It is where I place most of the focus and creativity.  

The theme for this dinner party was fresh, spicy Latin flavors. We cooked churrasco, a big bowl of black bean quinoa, and avocado drizzled with olive oil and white vinegar. Can it get any more Latin than that?

The multiplicity of colors and textures makes this dish fun and festive. This black bean quinoa salad is easy to make, and totally inexpensive, a perfect addition to your dinner party recipe repertoire.

Black Bean Quinoa

Serves 10

• 2 Cups Quinoa
• 4 Cups Vegetable Broth
• 2 tbp. cumin
• 2 tbp.  curry powder
• 1 handful cilantro
• 2-3 green onions
• ½ yellow, red, or green bell pepper
• 1 cup cherry tomatoes
• 1 12 oz. can black beans
• 1 tbsp. olive oil
• 1 tbsp. white vinegar
• juice of half a lime
• 1 tsp. sriracha

Wash quinoa to remove any whitish residue it might have. In a large pot combine vegetable broth, quinoa, cumin, and curry over medium-high heat. Bring to a boil and reduce to medium heat, Cook until the broth has been absorbed. Cover and cook for another 10 minutes over medium-low heat. Quinoa is ready when translucent and a white vein appears.

While the quinoa is cooking, slice tomatoes in half, chop green onions, cilantro, and pepper. In a large bowl combine vegetables, with olive oil, lemon juice, vinegar, and sriracha. Rinse black beans with water, and drain. Incorporate to the bowl with vegetables. Once quinoa is cooked, incorporate to the rest of the salad, and serve immediately.