Quinoa and Black Bean Salad with Cilantro Lime Dressing

Quinoa has grown from an unknown quantity to a staple. This recipe takes the super protein and pairs it with black beans, lime juice, jalapeño, tomato and peppers for a Latin twist.

At a glance

Main Ingredient

Beans/Legumes, Rice/Grains

Cuisine Type

Latin

Menu Part

Salad

Serves

8 side dish portions

Yield: 8 side dish portions

Ingredients

1 cup quinoa
2 cups water
1/2 tsp. salt
2 cups black beans, cooked (If using canned beans,
drain and rinse well.)
1 jalapeño pepper, seeded, minced
2 cloves garlic, minced
1 red pepper, diced
1 green pepper, diced
1 tsp. cumin powder
1 tsp. coriander powder
2 tbsp. fresh cilantro, chopped
1/4 cup scallions, chopped
1 large tomato, diced
2 tbsp. freshly squeezed lime juice
1/4 cup olive oil
1 tsp. salt
Fresh ground pepper, to taste
Pinch cayenne or chili powder

Methods/Steps

1. Rinse quinoa well in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer.

2. Place quinoa in 2-qt. pot with water and salt. Bring to full boil. Cover tightly, turn flame to low and cook for 15 mins. Remove from heat and allow to sit, covered, for 5 mins. Fluff quinoa gently with fork and set aside to cool.

3. In medium bowl, mix quinoa with all remaining ingredients. Taste and adjust seasonings, as needed.

Recipe by Tim Fetter, Parkhurst Dining Services