Quinoa and Black Bean Salad

Quinoa and Black Bean Salad

Quinoa and Black Bean Salad

From Mego's kitchen. Modified slightly from Gourmet Magazine via epicurious.com
Serves 4 to 6 as an entree, 8 as a side

1 1/2 cups  uncooked quinoa
1 1/2 cups cooked black beans, rinsed if canned (1 15.25 oz can)
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears) or frozen corn, reheated
3/4 cup finely chopped red bell pepper (about 1 whole pepper)
2 fresh jalapeƱo chilies, seeded and minced (wear rubber gloves) (optional)
1/4 cup finely chopped fresh cilantro

5 tablespoons Lime Juice (or to taste)
1 teaspoon salt
1 1/4 teaspoons ground cumin (or to taste)
1/3 cup extra virgin olive oil

Cook Quinoa: 
In a bowl wash rinse 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).

Cook Quinoa is a rice cooker using 2 cups liquid for 1 cup quinoa or as directed on the package. Takes about 30mins.

Make the rest of the salad: 
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 slightly if desired (I like the salad still warm). Add beans, corn, bell pepper, jalapeƱos, and cilantro 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. Serve warm or cooled to room temperature. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.


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