Ingredients: |
Ingredients: 1 ½ c. quinoa
1 ½ c. cooked black beans, rinse if using canned
1 ½ tbsp. red-wine vinegar
1 ½ c. cooked corn
¾ c. finely chopped green bell pepper – I use red pepper
2 pickled jalapeno chilies, seeded and minced (used rubber gloves)
¼ c. finely chopped fresh coriander (dried is okay too)
Dressing:
5 tbsp. fresh lime juice or to taste
1 tsp. salt
1 ¼ tsp. ground cumin or to taste
1/3 c.olive oil
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Directions: |
Directions:In a bowl, wash quinoa in at least 5 changes of cold water, rubbing grains and letting them settle before pouring off most of the water, until water runs clear and drain in a large fine sieve.
In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry about 10 minutes (check water level in kettle occasionally adding water if necessary)
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Transfer quinoa to a large bowl and cool. Add beans. Corn, red pepper, jalapenos and coriander and toss well.
Make dressing:
In a small bowl whisk together lime juice, salt, cumin and add oil in a stream whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made a day ahead and chilled covered. Bring salad to room temperature before serving. |
This recipe for Quinoa and Black Bean Salad is from