Recipe Courtesy of Gourmet Magazine
Ingredients:
- 1 ½ cups quinoa (small disk-shaped seeds)
- 1 ½ cups cooked black beans, rinsed, if canned
- 1 ½ tablespoons red-wine vinegar
- 1 ½ cups cooked corn (cut from about 2 large ears)
- ¾ cup finely chopped green bell pepper
- 2 pickled jalpeno chilies, seeded and minced (wear rubber gloves)
- ¼ cup finely chopped fresh coriander
For dressing:
- 5 tablespoons fresh lime juice, or to taste
- 1 teaspoon salt
- 1 ¼ teaspoons ground cumin, or to taste
- 1/3 cup olive oil
Preparation:
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, jalapeno, 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.
