Quinoa and Black Bean Salad

1. 1

   In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.

2. 2

   In a saucepan of salted boiling water cook quinoa 10 minutes.

3. 3

   Drain quinoa in sieve and rinse under cold water.

4. 4

   Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).

5. 5

   While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.

6. 6

   Transfer quinoa to a large bowl and cool.

7. 7

   Add beans, corn, bell pepper, jalapenos, and coriander and toss well.

8. 8

   In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.

9. 9

   Drizzle dressing over salad and toss well with salt and pepper to taste.

10. 10

    Salad may be made 1 day ahead and chilled, covered.

11. 11

    Bring salad to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.