Quinoa and Black Bean Salad

<>1 1/2 C Quinoa, uncooked
1 1/2 C cooked black beans, rinsed if canned (one can) <>
1 1/2 Tblsp red wine vinegar
1 1/2 C cooked corn (one can)
3/4 C finely chopped green bell pepper
1 pickled jalepeno chilies, seeded and minced
1/4 C finely chopped fresh coriander

 

For Dressing:

<>5 Tablespoon lime juice
1 tsp salt
1 1/4 tsp ground cumin
1/3 C olive oil 

Cook the quinoa as follows.  Soak and rinse the quinoa in cold water. 

<>This will remove the saponin, which may leave a bitter flavor and irritate the digestion.  Combine one and a half cup grain with three cups water andbring to a boil. Then reduce heat and simmer, covered, until all the water <>is absorbed (10-15 minutes).  Allow to sit covered for 5 more minutes.  <>Uncover and allow to cool to room temperature before combining with other ingredients.

In a small bowl toss beans with vinegar and salt and pepper to taste.  To cooled quinoa, add beans, corn, bell pepper, jalepenos, and coriander and toss.

<> <>Make dressing by mixing salt, cumin, and lime juice.  Add oil in a stream, whisking until well mixed.  Drizzle dressing over salad and toss with salt and pepper to taste.  Salad may be made one day ahead and
<>chilled, covered.  Bring salad to room temperature before serving.  Serves 8 as a side dish

 (to Faith Morrison from Gourmet magazine via Nancy <>Morrison April 2003)

Faith Morrison