Quinoa and Black Beans Salad

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QUINOA AND BLACK BEANS SALAD

Recipe Courtesy of Gourmet Magazine

 

1 1/2 cups quinoa (small disk-shaped seeds)

1 1/2 cups cooked black beans, rinsed, if canned

1 1/2 tablespoons red-wine vinegar

1 1/2 cups cooked corn (cut from about 2 large ears)

3/4 cup finely chopped green bell pepper

2 pickled jalpeno chilies, seeded and minced (wear rubber gloves)

1/4 cup finely chopped fresh coriander

 

For dressing:

5 tablespoons fresh lime juice, or to taste

1 teaspoon salt

1 1/4 teaspoons ground cumin, or to taste

1/3 cup olive oil

 

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.

 

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 (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,

jalapeno, and coriander and toss well.

 

Make dressing:

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.

Salad may be made 1 day ahead and chilled, covered. Bring salad to room

temperature before serving.

 

 

Yield: 4 to 6 servings