Ingredients: |
Ingredients: 1 1/2 cups quinoa
1 1/2 cups cooked black beans, rinsed if canned
1 1/2 Tablespoons red-wine vinegar
1 1/2 cups cooked corn
3/4 cup finely chopped green bell pepper
2 jalapeño chilies, seeded and minced
1/4 cup finely chopped fresh coriander
For dressing -
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil
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Directions: |
Directions:1. In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.
2. 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).
3. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
4. Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.
5. To make dressing, in a small bowl whisk together lime juice, salt, and 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 1 day ahead and chilled, covered. Bring salad to room temperature before serving. |
This recipe for Quinoa and Black Bean Salad is from