Yield: 8 servings
1 1/2 cups quinoa, pre-rinsed [Note: If quinoa has not been pre-rinsed, see instructions below]
3 cups water
2 cans (15 oz.) black beans, drained and rinsed
salt & pepper to taste
2 cups of frozen corn, thawed
1 red bell pepper, diced medium
2 Roma tomatoes, diced OR 1 pint of grape tomatoes, sliced in half
1 jalapeño pepper, seeded and diced small
1 bunch of green onions, sliced
1/4 bunch of fresh cilantro, minced
1/3 cup olive oil
5 Tbsp. fresh lime juice
1 Tbsp. red-wine vinegar
1 tsp. salt
1 ½ tsp. ground cumin
1. If quinoa has not been pre-rinsed: place quinoa in a medium stainless steel bowl and wash in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear. Drain in a large fine sieve.
2. Place the quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover, and cook until most of the water has been absorbed, about 15 minutes. Once quinoa is done cooking, remove pan from heat, uncover, and allow quinoa to cool.
3. Meanwhile, combine beans, corn, red bell pepper, jalapeño, green onions and cilantro in a large bowl.
4. Once quinoa has cooled to room temperature, toss it with remaining salad ingredients.
To Make Dressing:
In a small bowl whisk together olive oil, lime juice, red wine vinegar, salt, and cumin. Drizzle dressing over salad and toss well.
Chef’s Notes: Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.