From the blog For Love of the Table
1 c. quinoa (preferably white), well rinsed
1 1/4 c. water
Salt & Pepper, to taste
1 1/2 lbs. sweet potatoes, peeled and cut into bite-sized chunks (1/2- by 1- by 1-inch)
2 T. olive oil
1 1/2 t. smoked Spanish paprika (sweet paprika is fine if Pimentón de la Vera is not available)
generous pinch cayenne
2 to 3 ears corn (to make 1 1/2 to 2 c. kernels)
1/4 c. freshly squeezed lime juice
1 fat clove of garlic, smashed to a purée with a pinch of salt
1 t. cumin
6 T. olive oil
1 15 oz. can black beans, rinsed
1/2 small red onion, finely diced, rinsed and thoroughly drained on paper towels (to make 1/3 to 1/2 c.)
2 oz. hearty greens (arugula, spinach, baby kale...or any favorite blend)—very coarsely chopped
1 recipe honey glazed pepitas (below) or 1/2 c. plain toasted pepitas
Preheat the oven to 400°.
Place the water and quinoa, along with a generous pinch of salt in a medium sauce pan. Bring the water to a full rolling boil. Reduce the heat to low, cover and cook until the quinoa reaches your preferred tenderness and the white coiled germ is visible—anywhere from 15 to 25 minutes. Let rest, covered and off of the heat, for 5 minutes. Taste to check for salt, then spread the quinoa on a sheet pan to cool.
Toss the sweet potatoes with the olive oil, spices and salt and pepper. Spread on a baking sheet and transfer to the oven. Roast until tender and lightly caramelized, stirring once—about 25 to 30 minutes. Set aside.
Place the corn, in the husk, in the oven along with the sweet potatoes (on a different rack). Remove after 20 minutes. When the corn is cool enough to handle, remove the husks and silks. Slice the kernels away from the cobs. Use the back of the knife, or a spoon, to scrape the cobs. Add the scrapings to the kernels. Set aside.
While the vegetables and quinoa cook make the vinaigrette: Place the lime juice and garlic in a small bowl. Let sit for five to ten minutes. Add the cumin and salt & pepper to taste. Add the olive oil in a thin stream while whisking constantly. Taste for salt. Set aside.
To make the salad, place the quinoa, sweet potatoes, corn, black beans and red onions in a very large bowl. Add the vinaigrette. Carefully toss (to avoid breaking up or smashing the sweet potatoes) until everything is well coated in the vinaigrette. Add the greens and toss again. Taste and correct the seasoning with salt and lime juice. If the salad seems dry, add more olive oil. The salad may be served at room temperature or chilled. (If you are not serving right away, wait to add the greens until just prior to serving.)
To serve, transfer to a large platter or individual plates and scatter the pepitas over all. Serves 4 very generously as an entrée.
Honey Glazed Pepitas:
Warm a scant 2 teaspoons of olive oil in a medium sauté pan set over medium heat. Add 1/2 c. raw pumpkin seeds and toss to coat. Cook, stirring and tossing until the pumpkin seeds are popping and lightly colored. Remove the pan from the heat and drizzle a teaspoon of honey over and toss to coat. Spread the nuts on a plate to cool.
http://www.forloveofthetable.com/2016/09/quinoa-salad-with-black-beans-sweet.html
As published on forloveofthetable.com
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