Beans
that’s a first.tricolor quinoa and black bean salad
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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!
from Caroline’s kitchen
tricolor quinoa and black bean salad
- prep
- 10m
- total
- 25m
- serves
ingredients
- 1½ 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
- ½ bag frozen corn
- 1 red bell pepper, finely chopped
- 1 orange bell pepper, finely chopped
- 1 leek, finely diced
- ¼ tsp. ground coriander
- Dressing recipe :
- 3 tbsp. freshly squeezed lime juice
- ½ tsp. salt
- ½ tsp. ground cumin
- ¼ cup olive oil, or less
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.
- Pour 1½ cups quinoa and 2½ 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.
- For the dressing: 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.
