Running with the desire for quinoa, I made an easy and simple quinoa and black bean salad for dinner.
Not only bright in flavor, but also vivid to the eye. A perfect, light, Summer dinner.
The original recipe came from Epicurious.com, but I made a few minor alterations to keep it simple. The method is so simply, I can already envision some other regional twists, like Italian Quinoa, Asian Quinoa, and French Quinoa. I'll keep you posted!
Quinoa and Black Bean Salad
1 1/2 cups quinoa
1 can black beans, rinsed
1 1/2 tablespoons red-wine vinegar
1 can sweet corn
3/4 cup finely chopped red bell pepper
2 pickled jalapeño chilies, seeded and minced
1/4 cup finely chopped fresh cilantro
2 small tomatoes, diced
Juice of two limes
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/4 cup olive oil
In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of 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 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, jalapeños, tomatoes, 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 well with salt and pepper to taste.
Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
Serves 4 to 6 as an entrée or 8 as a side dish.