Summer Quinoa Salads – the saga continues!
June 12, 2011
Aunt Suzy says . .
I’ve become a sucker for quinoa summer salads – you will find several of them here on Sweet & Savory Kitchens! I’m always on the lookout for new and different quinoa recipes, so I immediately took note of this recently posted recipe from a fellow Minnesota food blogger on her Eating for England blog. This is my riff on her recipe which embodies the flavors and ingredients of many Mexican dishes. Enjoy as a main dish or a side for a summer grilling menu. Beverages? Iced tea, a lager beer or a dry rose wine all blend beautifully!
Quinoa-Black Bean Salad with Lime Dressing
1 cup quinoa (red or golden or a combo like I used)
1 1/2 cups water
1 can black beans, drained and rinsed
1/2 red onion, small dice
1 clove garlic, minced
6 radishes, cut in half-moons
1 small jalapeno pepper, minced
1 pint cherry tomatoes, cut in half
3/4 cup cilantro or parsley
1-2 avocados, cut into chunks
Rinse the quinoa in a sieve and drain. Place in a saucepan, add the water and bring to a boil. Turn heat down, cover and simmer for 15 minutes or until water is completely absorbed. Uncover and let sit for 10 minutes. Fluff and put in a bowl. Add the black beans to the quinoa while it’s still warm. Set aside to cool to room temperature.
When cooled, add the prepared onion, garlic, radishes, jalapeno pepper and tomatoes and stir to blend thoroughly. Add the Lime Dressing and stir to combine. Gently fold in the cilantro or parsley. If the entire recipe will be eaten on the day it’s made, add the avocado along with the cilantro. Otherwise, pass the avocado for people to add to their individual servings.
2 tablespoons EV olive oil
juice of 1 lime
1/2 heaping teaspoon ground cumin
Salt and pepper to taste
Combine all ingredients and whisk until slightly emulsified. A NOTE ON THE CUMIN: Instead of ground cumin, next time I make this I will toast 1 teaspoon whole cumin seeds and then coarsely grind with a mortar and pestle for enhanced cumin flavor. I’ll report back.