until next year. [quinoa & black bean salad]
It’s back to reality for me, after an amazing, yet exhausting weekend in the desert at Coachella. I got to see some of my favorite bands/artists perform for the first time–Radiohead, Bon Iver, Miike Snow, The Shins, etc. I’m already looking forward to next year.
Though I’m still catching up on sleep and work, the weekend was completely worth it. One thing is for sure–it’s time to get back to healthier eating, so this quinoa salad should do the trick.
Here’s some photos from the weekend:
1 1/2 cups quinoa
1 1/2 cups cooked black beans, rinsed if canned
1 1/2 tbsp. red-wine vinegar
1 1/2 cups cooked corn (from about 2 large ears)
3/4 cup finely chopped red bell pepper
2 pickled jalapeño chilies, seeded and minced
1/4 cup finely chopped fresh 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.
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, jalapeños, and coriander and toss well.
5 tbsp. fresh lime juice, or to taste
1 tsp. salt
1 1/4 tsp. ground cumin, or to taste
1/3 cup olive oil
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.
Recipe adapted from Epicurious.