Quinoa, Pea and Black Bean Salad With Cumin Vinaigrette Recipe

Name: Quinoa, Pea and Black Bean Salad With Cumin Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 1 1/2 cups water; Salt to taste; 1 15-ounce can black beans, drained and rinsed, or 1 1/2 cups cooked black beans; 3/4 cup fresh English peas (1 pound in the pod), raw or steamed 5 minutes (to taste); 1 red bell pepper, diced; 1 serrano chili, seeded if desired and finely chopped (optional); 1/2 cup chopped cilantro, plus several sprigs for garnish; 2 tablespoons fresh lime juice; 1 tablespoon red wine vinegar or sherry vinegar; 1 small garlic clove, pureed; 1/2 teaspoon cumin seeds, lightly toasted and ground; 3 tablespoons extra virgin olive oil, or a combination of olive oil and grapeseed oil; 1/4 cup buttermilk

Servings: persons

1 cup quinoa
1 1/2 cups water
Salt to taste
1 15-ounce can black beans, drained and rinsed, or 1 1/2 cups cooked black beans
3/4 cup fresh English peas (1 pound in the pod), raw or steamed 5 minutes (to taste)
1 red bell pepper, diced
1 serrano chili, seeded if desired and finely chopped (optional)
1/2 cup chopped cilantro, plus several sprigs for garnish
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar or sherry vinegar
1 small garlic clove, pureed
1/2 teaspoon cumin seeds, lightly toasted and ground
3 tablespoons extra virgin olive oil, or a combination of olive oil and grapeseed oil
1/4 cup buttermilk

1
Place the quinoa in a strainer and rinse several times with cold water.
2
Place in a medium saucepan with 1 1/2 cups water and salt to taste.
3
Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed.
4
Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed.
5
Transfer to a salad bowl and fluff with forks.
6
Toss the black beans, peas, red pepper, chili pepper and cilantro with the quinoa.
7
Mix together the lime juice, vinegar, salt to taste, garlic and cumin.
8
Whisk in the olive oil and the buttermilk.
9
Toss with the salad and serve.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup quinoa, 1 1/2 cups water, Salt to taste, 1 15-ounce can black beans, drained and rinsed, or 1 1/2 cups cooked black beans, and more.

Yes, Quinoa, Pea and Black Bean Salad With Cumin Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa, Pea and Black Bean Salad With Cumin Vinaigrette

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