Title: Quinoa And Black Bean Salad
Categories: July 1994
Yield: 1 servings

1 1/2 c Quinoa; (small disk-shaped
; seeds)*
1 1/2 c Cooked black beans; rinsed
-if canned
1 1/2 tb Red-wine vinegar
1 1/2 c Cooked corn; (cut from about
-2
; large ears)
3/4 c Finely chopped green bell
-pepper
2 Pickled jalapeno chilies;
-seeded and minced
; (wear rubber
; gloves)
1/4 c Finely chopped fresh
-coriander

--------------------------------FOR DRESSING--------------------------------
5 tb Fresh lime juice; or to
-taste
1 ts Salt
1 1/4 ts Ground cumin; or to taste
1/3 c Olive oil

*available at specialty foods shops and natural foods stores

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.

In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa
in sieve and rinse under cold water. Set sieve over a saucepan of boiling
water (quinoa should not touch water) and steam quinoa, covered with a
kitchen towel and lid, until fluffy and dry, about 10 minutes (check water
level in kettle occasionally, adding water if necessary).

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, bell pepper,
jalapenos, and coriander and toss well.

Make dressing:

In a small bowl whisk together lime juice, salt, and cumin and add oil in a
stream, whisking.

Drizzle dressing over salad and toss well with salt and pepper to taste.
Salad may be made 1 day ahead and chilled, covered. Bring salad to room
temperature before serving.

Serves 4 to 6 as an entree or 8 as a side dish.

Gourmet July 1994

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