Tuesday, December 18, 2007

Quinoa Corn and Bean Salad

Quinoa and Corn
  • 1/2 C uncooked quinoa
  • 1 C water
  • 1/2 C frozen corn

  • 1 Tbsp olive oil
  • 1/4 tsp grated lime peel
  • 1 Tbsp lime juice
  • 1 Tbsp white wine vinegar
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/2 tsp chili powder
  • 1/2 garlic clove, minced
  • 1 (7oz) can black beans, drained, rinsed
  • 1/2 stalk celery, thinly sliced
  • 1 small tomato, chopped
  • 2 Tbsp chopped fresh cilantro
  • 2 lettuce leaves
1. In fine strainer, rinse quinoa with cold water, rubbing grains together with fingers; drain well. In saucepan, combine quinoa and 1 C water. Bring to a boil. Reduce heat to low; cover and simmer 12 to 15 minutes or until tender, adding corn during last 2 minutes of cooking time. Place in strainer; rinse with cold water to cool. Drain well. Place in large serving bowl.
2. Meanwhile, in small nonmetal bowl, combine all dressing ingredients; blend well. Refrigerate.
3. Add beans, celery, tomato, cilantro and dressing to quinoa and corn; mix well. Cover; refrigerate at least 1 hour to blend flavors.
4. To serve, line individual plates or bowls with lettuce. Spoon salad onto lettuce. If desired, garnish with additional cilantro.

Robyn's notes: I left out step 4 entirely, as he doesn't eat lettuce. I also left out the lime peel because it's such a waste to buy a whole lime just for such a small amount of peel, since I always have lime juice on hand. He loved this, said it was one of the best salads he'd ever had. GF - doublecheck your black beans.

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

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