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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Quinoa and Black Bean Salad Recipe

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This recipe for Quinoa and Black Bean Salad is from Girl's Cooking Day May 2008, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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