Quinoa and Black Bean Salad

This has become a staple in my kitchen. It’s easy to make and is delicious, even for people who don’t like quinoa!

Serving Size: 6

Ingredients:
1 1/2 cups quinoa
1 1/2 cups cooked black beans, rinsed if canned
1 1/2 Tbls. red-wine vinegar
1 1/2 cups cooked corn
3/4 cup green or red bell pepper, finely chopped
2 pickled jalapeno chilies, seeded and minced (I use 2-3 jalapeno slices)
1/4 cup fresh cilantro, finely chopped
1/3 cup fresh lime juice
1 tsp. salt
1 tsp. ground cumin
1/4 cup olive oil

Directions:
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). Note: I don’t do the steaming. I just make it like I would normal quinoa/rice and call it good!

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, jalapenos, and coriander and toss well.

MAKE DRESSING:
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.