Quinoa, black bean, red pepper and corn salad
Classic black, bean. corn and red pepper salad updated with red quinoa for a protein-rich salad suitable for a main course.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
Ingredients
Scale
- 1 cup red quinoa
- 1.5 cups chicken or vegetable stock
- 1 t coriander seeds, toasted and crushed
- 2 t cumin seeds, toasted and crushed
- Zest of 2 limes
- 2 T lime juice
- 2 T Jerez Spanish sherry vinegar
- 1/4 cup olive oil
- 1/4 – 1/2 t crushed hot red pepper flakes, to taste
- Salt
- Pepper
- 1 15 ounce can black beans, rinsed and drained
- 4 green onions, finely sliced
- 1 red pepper, chopped
- 2 ears fresh white corn, kernels removed
- 2 persian cucumbers, chopped
- 2 stalks celery, sliced
- 1 pint cherry tomatoes, quartered
- 1/2 cup chopped cilantro
- 1/2 cup crumbled feta (optional)
Instructions
- Place spices in a heavy-bottomed sauce pan. Toast spices fro a couple minutes until they release their fragrance and begin to darken slightly. Take care not to burn. Remove from pan and crush with a molcajete, mortar and pestle or spice grinder.
- Rinse your quinoa until the water runs clear. Place quinoa in same saucepan you toasted spices in. Set heat to medium and toast, stirring occasionally for about 5 minutes. Do not burn. Add 1.5 cups chicken stock and bring to a boil. Cover and reduce heat, cook for 15 minutes until seed germ spirals out. Remove from heat, stir and set aside to cool.
- Put ground coriander, cumin, lime zest, lime juice, vinegar, hot red pepper flakes in a small bowl. Slowly whisk in olive oil to create an emulsion. Season with salt and pepper. Set aside.
- In large bowl combine black beans, green onions, red pepper, corn kernels, cucumbers, celery, cherry tomatoes, cilantro and cooled quinoa. Toss with dressing.
- Serve with a crumbling of feta on top of each individual serving.