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"
Quinoa, though technically a seed in the herb category, has
traditionally been considered a valuable member of the grain
family.
A sacred source of strength for the
ancient Incas, it is enjoying as a new popularity here in the
United States." |
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Salads
Rice & Grains |
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INGREDIENTS:
1 1/2 cps quinoa (small disk-shaped seeds)
1 1/2 cps cooked black beans rinsed, if canned
1 1/2 tbs red-wine vinegar
1 1/2 cps cooked corn (cut from about 2 large ears)
3/4 cp finely chopped green bell pepper
2 pickled jalapeņo chilies seeded and minced (wear rubber gloves)
1/4 cp finely chopped fresh coriander
For dressing
5 tbs fresh lime juice or to taste
1 tsp salt
1 1/4 tsp ground cumin or to taste
1/3 cp olive oil
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DIRECTIONS:
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.
In a saucepan of salted boiling water cook
quinoa 10 minutes. Drain quinoa in sieve and rinse under cold
water.
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).
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 cool.
Add beans, corn, bell pepper, jalapeno, and coriander and toss
well.
Make dressing:
In a small bowl whisk together lime juice,
salt, and cumin and add 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.
Servings: 6
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