Recipe
Quinoa and Black Bean Salad
Time: 25 minutes
Yield: 4 to 6 servings as an entrée or 8 as a side dish
| 1½ cups quinoa 1½ cups cooked black beans, rinsed if canned 1½ tablespoons red-wine vinegar 1½ cups cooked corn (cut from about 2 large ears) |
¾ cup finely chopped green bell pepper 2 pickled jalapeño chilies, seeded and minced (wear rubber gloves) ¼ cup finely chopped fresh coriander |
For dressing:
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1¼ teaspoons ground cumin, or to taste
⅓ cup olive oil
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 for 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, bell pepper, jalapeños, and coriander and toss well.
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.
Notes
Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
Adapted from Gourmet, July 1994