Quinoa And Black Beans Salad

Recipe Ingredients

1 1/2 cups	165g / 5.8oz	Quinoa (small disk-shaped seeds)
1 1/2 cups	240g / 8.5oz	Cooked black beans - rinsed, if canned
1 1/2 tablespoons	22ml	Red-wine vinegar
1 1/2 cups	93g / 3.3oz	Cooked corn (cut from abt 2 large ears)
3/4 cup	109g / 3.8oz	Finely-chopped green bell pepper
2		Pickled jalapeño chilies - seeded, minced
1/4 cup	36g / 1.3oz	Finely-chopped fresh coriander
		For Dressing
5 tablespoons	75ml	Fresh lime juice - or to taste
1 teaspoon	5ml	Salt
1 1/4 teaspoons	6.3ml	Ground cumin - or to taste
1/3 cup	78ml	Olive oil

Recipe Instructions

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, jalapeño, 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.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9371) - from the TV FOOD - NETWORK

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