2 pickled jalapeno chilies, seeded and minced (wear rubber gloves)
1/4 c. finely chopped fresh coriander
Dressing-
5 Tbsp. lime juice
1 tsp. salt
1-1/4 tsp. ground cumin
1/3 c. olive oil
Instructions
In a bowl, wash quinoa at least 5 times, rubbing grains and letting
them settle before pouring off most 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 and rinsed 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 mins).
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. Toss
well.
Make dressing. 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. Salad may be made one day ahead
and chilled, covered.
Originally Submitted
7/24/2012
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