Quinoa Salad
Salad,Quinoa,
by Unknown
Ingredients
  • 1 1/2 cups quinoa (1 cup quinoa = 6 oz, need 9 oz for recipe)
  • 1 ½ cups beans, rinsed if canned (I used garbanzo beans)
  • 1 ½ Tbsp red-wine vinegar
  • 1 ½ cups cooked corn (if using fresh, cut from about 2 large ears)
  • ¾ cup finely chopped bell pepper
  • 2 pickled jalapeno chilies, seeded and minced
  • Dressing:
  • 5 Tbsp fresh lime juice
  • 1 tsp salt
  • 1 ¼ tsp ground cumin
  • 1/3 cup good olive oil
  • 1/4 cup finely chopped cilantro
Directions

In a bowl wash quinoa in a least 5 changes of cold water, rubbing the grains and letting them settle before pouring off most of the water, until the water runs clear, then drain into a large fine sieve.

In a pot of salted water, cook the quinoa for 10 minutes. Drain the quinoa in a fine sieve and rinse under cold water. Set the fine sieve over a pot of boiling water (quinoa should not touch the water) and steam the quinoa, covered with a kitchen towel and lid for 10 minutes.

While the quinoa is steaming, in a small bowl toss the beans with vinegar and salt and pepper to taste. Transfer the quinoa to a large bowl and cool, add the beans, corn, bell pepper, jalapenos, and cilantro and toss well.

In a small bowl whisk together lime juice, salt and cumin and add oil in a stream, whisking. Drizzle dressing over salad and toss with salt and pepper to taste. Salad may be made 1 day ahead and chilled with a cover. Bring salad to room temperature before serving.