Quinoa and Black Bean Salad
Eileen Goltz |
- 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.