Quinoa and Black Bean Salad

Adapted from Gourmet Magazine, July 1994

Serves 6 as a Main Dish or 10-12 as a side

  • 2 teaspoons canola oil
  • 1 1/2 cups quinoa
  • 3 cups vegetable broth or water
  • 1 15 ounce can of black beans, rinsed and drained
  • 2 tablespoons red wine vinegar
  • 1 1/2 cups cooked corn - 2 large ears or blanched frozen corn like Trader Joe's
  • 1 cup of diced peppers, any combo of red, orange, yellow, green - color is good!
  • 1 jalapeno pepper, seeded and finely minced
  • 1/4 cup fresh cilantro, chopped
  • 6 tablespoons fresh lime juice - about 4 limes
  • 1 teaspoon ground cumin
  • 1/4 plus 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 1/3 cup olive oil
  • additional salt and pepper to taste
  1. Rinse quinoa thoroughly, by soaking in a bowl of cold water- change water several times until water looks clear, drain in a sieve.
  2. In a large nonstick skillet, heat 2 teaspoons of canola oil.  Add the quinoa and toast until light golden in color, stir often to prevent burning.  Remove from heat.
  3. In a medium saucepan, cook the quinoa in the vegetable broth according to package directions.  There are many kinds of quinoa, but generally you use a 2:1 ratio, liquid to quinoa.  It generally cooks up in 15 minutes.  
  4. While quinoa is cooking, mix the beans with the vinegar, and 1/4 teaspoon of salt.  
  5. Add the corn, diced peppers, jalapeno and toss. 
  6. When quinoa is cooked, remove it from the heat and transfer to a large bowl to cool.  Fluff with fork.
  7. Make the dressing- whisk the lime juice, cumin, remaining salt (1/2 teaspoon), and pepper with the olive oil.  Set aside.
  8. Toss the beans, corn, and pepper mix with the cooled quinoa.  
  9. Add the cilantro and the dressing.  Toss well, cover and refrigerate.
  10. Allow flavors to blend for several hours or overnight.  Correct the seasoning.  Serve at room temperature.