Quinoa and Black Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From Health-e-Weight Newsletter, December 2008. quinoa, black beans, red wine vinegar, cooked corn, green peppers, cilantro, lime juice, salt, cumin, olive oil cvt Ingredients:
1 1/2 cups quinoa |
1 1/2 cups cooked black beans with salt, drained and rinsed |
1 1/2 tablespoons red wine vinegar |
1 1/2 cups cooked corn |
3/4 cup finely chopped green peppers |
1/4 cup finely chopped cilantro |
1/3 cup (fresh) lime juice |
1/2 teaspoon of salt |
1 1/4 teaspoons of cumin |
1/4 cup of olive oil |
Directions:
1. In a bowl, wash quinoa in a least 5 changes cold water, rubbing grains and letting them settle before pouring off most of the water, until water runs clear and drain in a large sieve.
2. In a saucepan bring 3 cups of water to a boil, add quinoa and turn heat down to a simmer and cook for 15 minutes or until all water has been absorbed. Remove from heat and let stand for 5 minutes.
3. While quinoa is cooking, in a small bowl, toss beans with vinegar and salt and pepper. Transfer quinoa to a large bowl and cool. Add beans, corn, bell peppers, and cilantro and toss well.
4. Make dressing: In a bowl, whisk together lime juice, salt, and cumin and add oil in a stream while 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.
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