Quinoa Salad with Black Beans and Corn

[Guest guest]

Ensalada de Quinua con Frejoles Negros y Choclo

 

(Quinoa Salad with Black Beans and Corn)

 

 

 

 

 

Salad:

1 cup quinoa

6 cups water

1 15 oz. can black beans, drained and rinsed

1 cup corn kernels

1/2 red bell pepper, diced

1/2 green pepper, diced

1/2 cup red onion, diced

1/2 cup sliced scallions

8 oz. meat substitute or tofu, cubed (optional)

1/2 cup minced cilantro

 

Vinaigrette:

1/3 cup EVOO

2 tbso. sherry vinegar

1 tbsp dijon mustard

1/2 tsp salt

1/2 tsp pepper

pinch of sugar

 

Garnish:

8 cherry tomatoes, halved

salad greens

 

 

 

1. To make the salad: place quinoa in a mesh strainer, run under cold

water until it runs clear. Dump the quinoa in a pot of boiling water,

cook for 12 minutes until transparent. Drain and rinse, then place

back in the pot and cook on low for 5 minutes, stirring frequently.

Place in a large mixing bowl to cool.

2. Add the beans, corn, peppers, onion, scallions, and meat substitute/tofu,

toss

well to combine.

3. To make vinaigrette: add all ingredients to a jar and shake to

combine.

4. Toss the salad with the dressing, taste for salt. Place in the

refrigerator until ready to serve.

5. Before serving, toss in cilantro. Plate over lettuce, garnish with

tomatoes and cilantro.

 

 

The South American Table, Maria Baez Kijac. Harvard Common Press:

Boston, 2003.

Taken from: A Year in the Kitchen