"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Quinoa and Black Bean Salad Recipe

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This recipe for Quinoa and Black Bean Salad, by , is from Girl's Cooking Day May 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Louise Robinson


1 1/2 cups quinoa
1 1/2 cups cooked (or canned) black beans
1 1/2 Tbsp red-wine vinegar
1 1/2 cups cooked or frozen corn
3/4 cup finely chopped red pepper
2 fresh or pickled jalapeno chilies, seeded and minced
1/4 cup finely chopped fresh coriander

For dressing:
5 Tbsp fresh lime juice
1 tsp salt
1 1/4 tsp ground cumin
1/3 cup olive oil

In a bowl, wash quinoa in a least 3 changes of cold water,
rubbing grains and letting them settle before pouring off most
of water, until water runs clear. 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.
While quinoa is cooking, in a small bowl toss beans with
vinegar and salt. Add black pepper to taste.

Transfer quinoa to a large bowl and cool. Add beans, corn,
bell pepper, jalapenos and coriander and toss well.

Make dressing:
In a small bowl, whisk together lime juice, salt and cumin. Add
oil in a stream, whisking as you pour. Drizzle dressing over
salad and toss well. Can be made a day ahead and chilled.
Serve at room temperature.




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