Please consult the OU's guidelines for checking fruits and vegetables.

Quinoa and Black Bean Salad
Quinoa and Black Bean Salad Eileen Goltz | Pareve
55 minutes 30 minutes
25 minutes
4 to 6 entree servings or 8 side dish servings

  • Submitted by Suzie Sinkers-Hicks from Gourmet, July 1994.
  • The secret of the success of this salad is the steaming of the quinoa. (The traditional 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.)
  • 1½ cups quinoa
  • 1½ cups cooked black beans, rinsed if canned
  • 1½ Tablespoons red-wine vinegar
  • 1½ cups cooked corn (cut from about 2 large ears)
  • ¾ cup finely-chopped green bell pepper
  • 2 pickled jalapeno chilies, seeded and minced (wear rubber gloves)
  • ¼ cup finely-chopped fresh coriander

  • 5 Tablespoons fresh lime juice, or to taste
  • 1 teaspoon salt
  • 1¼ teaspoons ground cumin, or to taste
  • ⅓ cup olive oil

  1. In a bowl rinse the quinoa in cold water. 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).
  2. 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, jalapenos, and coriander and toss well.

  3. In a small bowl whisk together lime juice, salt, and cumin. 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.