Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
1 chef marked this as Try Soon
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 1/2 c Quinoa; (small disk-shaped
- ; seeds)*
- 1 1/2 c Cooked black beans; rinsed
- 1 1/2 tb Red-wine vinegar
- 1 1/2 c Cooked corn; (cut from about
- ; large ears)
- 3/4 c Finely chopped green bell
- 2 Pickled jalapeno chilies;
- ; (wear rubber
- ; gloves)
- 1/4 c Finely chopped fresh
FOR DRESSING
Preparation
*available at specialty foods shops and natural foods stores 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, 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. Serves 4 to 6 as an entree or 8 as a side dish. Gourmet July 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
