Quinoa And Black Bean Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Sometimes I substitute lemon for the lime juice, and serve chicken or seafood on the side for a main course. Healty too! Ingredients:
• 1 1/2 cups quinoa |
• 1 1/2 cups canned black beans, rinsed and drained |
• 1 1/2 tbsp. red wine vinegar |
• 1 1/2 cups cooked corn (fresh, canned or frozen) |
• 1 red bell pepper, seeded and chopped |
• 4 scallions, chopped |
• 1 tsp. garlic, minced fine |
• 1/4 tsp. cayenne pepper |
• 1/4 cup fresh coriander leaves, chopped fine |
• 1/3 cup fresh lime juice |
• 1/2 tsp. salt |
• 1 1/4 tsp. ground cumin |
• 1/3 cup olive oil |
Directions:
1. Rinse quinoa in a fine sieve under cold running water until water runs clear. Put quinoa in a pot with 2 1/4 cups water. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
2. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste. Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.
3. In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper.
4. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.
5. Seasonings can be adjusted to taste, ie more cayenne or cumin
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