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
- Rinse quinoa thoroughly, by soaking in a bowl of cold water- change water several times until water looks clear, drain in a sieve.
- 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.
- 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.
- While quinoa is cooking, mix the beans with the vinegar, and 1/4 teaspoon of salt.
- Add the corn, diced peppers, jalapeno and toss.
- When quinoa is cooked, remove it from the heat and transfer to a large bowl to cool. Fluff with fork.
- Make the dressing- whisk the lime juice, cumin, remaining salt (1/2 teaspoon), and pepper with the olive oil. Set aside.
- Toss the beans, corn, and pepper mix with the cooled quinoa.
- Add the cilantro and the dressing. Toss well, cover and refrigerate.
- Allow flavors to blend for several hours or overnight. Correct the seasoning. Serve at room temperature.