Red quinoa salad with black beans
A stand-alone salad for lunch or dinner on-the-go, this red quinoa with black beans can be wrapped individually in large flour tortillas or used as the base for baking fish. In either case, splash some hot sauce on the grains if the heat from the chili isn’t enough. Red quinoa is darker than more typical white quinoa; use either one in this dish.
|1||½ cups red quinoa|
|Salt and black pepper, to taste|
|¼||cup olive oil|
|½||red onion, finely chopped|
|2||cloves garlic, finely chopped|
|1||small jalapeno or other chili pepper, seeded and finely chopped|
|½||teaspoon ground cumin|
|1||bunch scallions, thinly sliced|
|1||pint cherry tomatoes, halved|
|1||can (15 ounces) black beans, drained|
|Grated rind and juice of 3 limes|
|½||bunch fresh cilantro, finely chopped|
|1||avocado, thinly sliced (for garnish)|
1. In a dry skillet, toast the quinoa over medium heat, stirring constantly, for 2 minutes or until the grains are aromatic.
2. In heavy-bottomed saucepan, combine quinoa, water, and a pinch of salt. Bring to a boil. Lower the heat to medium and simmer for 15 minutes. Transfer to a large bowl, and fluff with a fork. Leave to cool.
3. In the skillet over medium heat, heat the oil. Add the onion, garlic, and chili pepper. Cook, stirring often, for 3 minutes. Add the cumin, and cook 2 minutes more. Leave to cool.
4. Add onion mixture to the quinoa with the scallions, tomatoes, black beans, lime rind and juice, and cilantro. Toss gently. Taste for seasoning, and add more salt and black pepper, if you like. Garnish with avocado. Karoline Boehm Goodnick