Quinoa Prep:
3 cups water
1-1/2 cups quinoa
Salad:
1-15 ounces canned black beans, rinsed and drained
1-1/2 cups frozen corn (no need to thaw or cook)
1 red bell pepper, chopped
1 large firm tomato, chopped
1/2 red onion, chopped
2 jalapeño peppers, minced
2 cups cilantro (about 1 bunch), chopped
Dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
Zest & juice from 3 limes (about 5 tablespoons juice)
1 garlic clove, minced
2 teaspoons kosher salt (this is a course pickling salt)
1-1/4 teaspoon ground cumin
1 teaspoon coriander
Quinoa cooks just like rice. Add quinoa to water, bring to boil. Reduce heat to medium, cover and cook until liquid is absorbed, about 15 minutes. Cool.
Meanwhile, combine salad ingredients in a large bowl. Add cooled quinoa. Mix dressing ingredients and pour over entire salad. Cool in refrigerator for 1 hour. Tastes even better the next day after all the flavors have combined.
Tamara
