May 16, 2011

Red Quinoa and Black Bean Vegetable Salad

It's quinoa season in my life. I've eaten it before, but lately it's taken over. That's a good thing, though, as this salad is so good.

If you can't find red quinoa, go ahead and use regular. From what I can tell, they taste very similar. I successfully cooked the quinoa in a rice cooker with 2 parts water and 1 part quinoa. I prefer to add the avocado right before eating the salad, so if you're not going to eat it all at once, leave the avocado out while storing.

Red Quinoa and Black Bean Vegetable Salad
from Oh She Glows

For the salad:
1 cup uncooked red quinoa
1 (14 oz) can black beans, drained and rinsed
1 red pepper, chopped
1/4 cup fresh cilantro, finely chopped
2 green onions, chopped
1 cup fresh corn
1 small avocado, chopped into 1 inch pieces
salt and pepper, to taste

For the dressing:
4-5 tbsp of fresh lime juice (juice from 2 small limes)
1/2 tsp kosher salt, or to taste
1/2 tsp freshly ground black pepper
1 garlic clove, minced
1/4 cup fresh cilantro, finely chopped
1/4 cup extra virgin olive oil
1/2 tsp ground cumin, or more to taste

1. Cook 1 cup red quinoa according to package directions or look here for instructions.

2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.

3. Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well.

4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days. Makes about 5 cups.

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