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Quinoa and Black Bean Salad Recipe


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     Quinoa and Black Bean Salad

Category   Salads - Soups - Sidedishes
Sub Category   None

1 & 1/2 cups uncooked quinoa - red, black or natural
1 & 1/2 to 2 teaspoons table salt, divided (See note)
1 carton del Carmen black beans, thawed and drained (see note)
1 & 1/2 cups fresh corn kernels (2 large ears)
1 cup finely chopped red, yellow, orange or green sweet bell peppers
1 medium jalapeno chile, seeded and minced fine (optional)
1/2 cup chopped fresh Italian flat leaf parsley, divided plus a few sprigs for garnish (see note)
1/4 cup chopped green onion
5 Tablespoons freshly squeezed lime juice
1 large clove garlic, peeled and minced fine
1 teaspoon ground cumin, or to taste (optional, see note)
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil

- Place quinoa in a find mesh strainer and rinse under cool water for several minutes to remove the bitter coating from the grain. - Use your hand or a spoon to move the grains around as you wash it. - In a large saucepan with a tight-fitting lid, bring 1 & 1/2 quarts of cold water to boil. - Add 1 teaspoon of salt and the quinoa to the boiling water. - Reduce heat to medium, cover and cook quinoa, 10 to 15 minutes until the quinoa pops open, revealing the germ, which looks like a thin circle with a break. - Remove from heat and let stand, covered, 1 or 2 minutes. - Lightly fluff grains with a fork to separate. - In a large mixing bowl, combine black beans, corn kernels, sweet, and jalapeno peppers, 1/4 cup parsley and green onions. Salt to taste. Toss to combine.
- In a small, deep bowl whisk lime juice, minced garlic, cumin, remaining chopped parsley, and pepper together. - Add the olive oil slowly, in a steady stream, whisking constantly until the mixture emulsifies. - Add quinoa to the mixing bowl with the vegetables. - Pour dressing over the cooked quinoa. - Lift and turn the quinoa and dressing into the vegetables, taking care to keep the grains fluffy and light. - Garnish with flat leaf parsley sprigs and serve.
NOTES- - Non-iodized salt works well for this recipe. - You may substitute 1 (14 ounce) can black beans, drained and rinsed. - The original recipe calls for cilantro, but Patel prefers the flat leaf Italian parsley. - The del Carmen black beans are nicely seasoned and you may not need cumin. Taste and decide.

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