Not having work on Monday really threw me off this week–I can’t believe it’s already Wednesday. I did, however, enjoy the long weekend and spent part of it at home with my grandma. We had a wonderful time together hanging out, shopping and eating (this quinoa salad included)…oh, and dealing with my flat tire for most of Saturday afternoon. I got to experience my first ride in a tow truck, though. Woohoo!
1 1/2 cups Trader Joe’s Organic Tricolor Quinoa
1 can (15 oz.) black beans, drained and rinsed
2 tbsp. red wine vinegar, plus more to taste
1/2 bag frozen corn
1 red bell pepper, finely chopped
1 orange bell pepper, finely chopped
1 leek, finely diced
1/4 tsp. ground coriander
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.
Pour 1 1/2 cups quinoa and 2 1/2 cups water into a large pot. Bring water to a boil, then reduce to a simmer and cover pot with lid. Cook 10-15 minutes until all water absorbs and quinoa is fluffy.
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, peppers, leeks, and coriander and toss well.
3 tbsp. freshly squeezed lime juice
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 cup olive oil, or less
In a small bowl, whisk together lime juice, salt, cumin and oil.
Drizzle dressing over salad and toss well with salt and pepper to taste. Serve cold, or at room temperature.
Recipe adapted from Epicurious.