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Quinoa and Black Bean Salad

Quinoa and Black Bean Salad


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Description:

Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States. The secret of the success of this salad is the steaming of the quinoa. (The tradional cooking method for quinoa, boiling it in a measured amount of water, does not produce the light, fluffy texture that works so well in a salad.) This dish provides a complete protein and can stand alone as a luncheon or light supper entrée.

Reference:

Gourmet July 1994

Prep:

30 mins

Servings:

4-6

Submitted by:

Hargin
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Ingredients

1
1/2 cups quinoa (small disk-shaped seeds)*
1
1/2 cups cooked black beans, rinsed if canned
1
1/2 tbsp red-wine vinegar
1
1/2 cups cooked corn (cut from about 2 large ears)
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
For dressing
5
tbsp fresh lime juice, or to taste
1
tsp salt
1
1/4 tsp ground cumin, or to taste
1/3
cup olive oil
*available at specialty foods shops and natural foods stores

Directions

1.
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.
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2.
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
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3.
10 minutes (check water level in kettle occasionally, adding water if necessary).
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4.
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
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5.
Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.
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6.
Make dressing:
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7.
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
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8.
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.
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9.
Serves 4 to 6 as an entrée or 8 as a side dish.
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10.
Gourmet
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11.
July 1994
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