Sara’s Quinoa-Black Bean Salad
The lone vegetarian to bacon fest brought a baconless dish (though you could easily bacon it up–just don’t tell Sara). Did you know that quinoa is more closely related to spinach and beets than to grains? It’s chock full of protein, it’s woodsy and delicious. This salad has a great cilantro-cumin southwest flavor. I ate it for lunch for several days so I can attest to the fact that it saves well. This is a good summer dish because it can be served cold. Here’s Sara’s recipe:
It’s from my cousin Marianne, but I’m not sure where she got it. Anyway, she made changes, and I made changes to hers, so it’s pretty well altered from the original.
Black Bean Quinoa Salad
3/4 cup quinoa
1-1/2 cups water
1 tsp. cumin seeds
2 tbs. fresh lime juice
6 tbs. vegetable oil (I used 1/2 grapeseed and 1/2 sesame because I didn’t have veg oil; olive oil would be good too)
Freshly ground pepper
One-15 oz. can black beans, rinsed
1 small red or green bell pepper, finely diced
1/2 cup finely chopped cilantro
1 finely chopped small red onion
1.In a small saucepan, combine the quinoa and water, and add a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 min. Spread the quinoaon a baking sheet; refrigerate for about 20 mins.
2. Meanwhile, in a small skillet, toast the cumin seeds over high heat, shaking the pan until fragrant, about 2 min; transfer to a blender. Add the lime juice and oil and blend. Season with salt and pepper.
3. Pour the dressing into a bowl and add the black beans, cilantro, peppers, and onions. Scape the quinoa into the bowl; season with salt and pepper and serve.
Can be made in advance and refrigerated.