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Ingredientes
- 1Â 1/2 c. Quinoa, (small disk-shaped seeds)*
- 1Â 1/2 c. Cooked black beans, rinsed if canned
- 1Â 1/2 Tbsp. Red-wine vinegar
- 1Â 1/2 c. Cooked corn, (cut from about 2 large ears)
- 3/4 c. Finely minced green bell pepper
- 2 x Pickled jalapeno chilies, seeded and chopped (wear rubber gloves)
- 1/4 c. Finely minced fresh coriander
- 5 Tbsp. Fresh lime juice, or possibly to taste
- 1 tsp Salt
- 1Â 1/4 tsp Grnd cumin, or possibly to taste
- 1/3 c. Extra virgin olive oil
Direcciones
- *Available at specialty foods shops and natural foods stores
- In a bowl wash quinoa in at least 5 changes cool water, rubbing grains and letting them settle before pouring off most of water, till water runs clear and drain in a large fine sieve.
- In a saucepan of salted boiling water cook quinoa 10 min. Drain quinoa in sieve and rinse under cool water. Set sieve over a saucepan of boiling water (quinoa shouldn't touch water) and steam quinoa, covered with a kitchen towel and lid, till fluffy and dry, about 10 min (check water level in kettle occasionally, adding water if necessary).
- While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
- Transfer quinoa to a large bowl and cold. Add in beans, corn, bell pepper, jalapenos, and coriander and toss well.
- Make dressing:In a small bowl whisk together lime juice, salt, and cumin and add in oil in a stream, whisking.
- Drizzle dressing over salad and toss well with salt and pepper to taste.
- Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
- Serves 4 to 6 as an entree or possibly 8 as a side dish.
