Ingredients:
1 1/2 cups quinoa
1 1/2 cups canned black beans, rinsed and drained
1 1/2 tablespoons red wine vinegar
1 1/2 cups corn, cooked ( fresh, canned or frozen)
1 red bell peppers, seeded and chopped
4 scallions, chopped
1 teaspoon garlic, minced fine
1/4 teaspoon cayenne pepper
1/4 cup fresh coriander leaves, chopped fine
1/3 cup fresh lime juice
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 1/4 teaspoons ground cumin
1/3 cup olive oil
Directions:
Rinse quinoa in a fine sieve under cold running water. Put quinoa in a pot with 2 1/4 cups water. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.
In a small bowl whisk together lime juice, salt, pepper, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.
note: the olive oil can be halved easily.
Servings: 8
Time preparation: 30 min.
Time total: 30 min.