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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The secret of the success of this salad is the steaming of the quinoa. (The tradional cooking method for quinoa, boiling it in a measured amount of water, does not produce the light, fluffy texture that works so well in a salad.) This dish provides a complete protein and can stand alone as a luncheon or light supper entrée. Serves 4 to 6 as an entrée or 8 as a side dish. Ingredients:
0.33 cups quinoa |
3/4 cups cooked black beans |
3/4 tablespoons red wine vinegar |
3/4 cups cooked corn |
1 jalapeño peppers |
1/4 cup coriander |
3 tablespoons fresh lime juice |
1 teaspoon salt |
1 teaspoons ground cumin |
1 tablespoons olive oil |
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
3. 10 minutes (check water level in kettle occasionally, adding water if necessary).
4. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
5. Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.
6. Make dressing:
7. In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
8. 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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