Most Americans eat some kosher food every day, but chances are they’re not aware of it. Take a walk down the aisles of any supermarket and you will see that certification appears on over 60% of America’s produced foods that are certified kosher, from the coveted Oreo to the thirst-quenching Coca-Cola. Over $150 billion of kosher certified products are consumed annually, and spending continues to rise dramatically.
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
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).
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.
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.