Recipe by Annie H
This is from kraftfoods.com. I've adjusted it a little for my tastes. If you don't like scallions, a bit of onion power is a nice substitution.
Top Review by Aunt Cookie
I really liked this recipe, and will be making it again. It is light and flavorful (I like all the lime juice in the dressing), but also pretty filling. It makes a HUGE amount of food -- 8 large-ish servings. I used the full amount of olive oil (although the poster said it could be halved), and I suspect the salad would have been a bit dry if the full amount isn't used. Thanks for posting!
- 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 pepper, 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 See How It's Made
- 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.