I have been using and making quinoa for years. It was one of the first grains that Bean ever ate. I love that it is still one of my favorite foods; super healthy and easier-than-ever to find. One of my favorite things to do with quinoa is make simple salads with it.
This salad also has other yummy ingredients...corn, black beans, red peppers, limes and cilantro. This dish provides a complete protein and can stand alone as a luncheon or light dinner entree. This salad is quick to throw together and tastes amazing, I hope you enjoy it as much as we do.
Quinoa and Black Bean Salad
Sugar.Betty, created from multiple sources and my own tastes
Note: This salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature and toss a few times before serving.
1 1/2 cups quinoa
1 1/2 cups cooked black beans, rinsed if canned (one 15 oz. can)
1 1/2 tablespoons red-wine vinegar
1 1/2 cups frozen corn (no need to thaw or cook)
1 red bell pepper, finely chopped
1/2 cup scallions, thinly sliced (about 6 scallions; white and green parts)
1 jalapeno chile, seeded and minced
1/2 - 1 cup finely chopped cilantro
5 tablespoons fresh lime juice (juice from 3 limes)
2 teaspoons red wine vinegar
1 1/2 teaspoon kosher salt
1 1/4 teaspoons ground cumin
1/3 cup olive oil
Bring 3 cups water to a boil in a medium saucepan over medium-high heat. Rinse quinoa well under cold running water. Add 1 teaspoon salt and quinoa to water and return to a boil. Reduce heat to medium-low, cover and simmer until all liquid is absorbed about 12-15 minutes. Transfer to colander to drain and cool slightly.
Meanwhile, combine remaining salad ingredients in a large bowl. In a small bowl mix the lime juice, vinegar, kosher salt and cumin. Whisk in olive oil until emulsified.
Add quinoa to the salad ingredients in the large bowl and toss everything with the lime dressing. Taste and salt and pepper as needed. Serve warm, cold or at room temperature.