- For Salad
- 1 1/2 cups quinoa
- 1 1/2 cups cooked black beans, rinsed if canned
- 1 1/2 tablespoons red-wine vinegar
- 1 1/2 cups cooked corn
- 3/4 cup finely chopped green bell pepper
- 2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
- 1/4 cup finely chopped fresh coriander
- 4 medium tomatoes, diced
- 4 green onions, chopped
For dressing
- 2 t grated lime zest
- 5 tablespoons fresh lime juice, or to taste
- 1 teaspoon salt
- 1 tsp raw sugar
- 1 1/4 teaspoons ground cumin, or to taste
- 1/3 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 (note: some quinoa is sold pre-rinsed.... if you use that kind, skip this step)
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, coriander, tomatoes and green onions and toss well.
Make dressing:
In a small bowl whisk together zest, lime juice, sugar, salt, and cumin and add oil in a stream, whisking.
In a small bowl whisk together zest, lime juice, sugar, 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.
Note: Some recipes omit the tomatoes and green onions from the salad and the lime zest and sugar from the dressing. Do what you prefer :)
