Ensalada de Quinoa con Frijoles Negros: Black Bean and Quinoa Salad
Makes 4 servings as a light lunch main course, 6 as a side
1 c. quinoa
1¾ c. water or broth
1 c. cooked black beans
1 c. cooked corn kernels
1 red or orange bell pepper, seeded and chopped
1 fresh green jalapeño chile, seeded and chopped
¼ c. chopped cilantro
½ t. ground cumin, or to taste
¼ c. olive oil
2 to 3 T. fresh lime juice
Salt to taste
Mixed lettuces (optional)
Sliced avocado (optional)
Rinse quinoa in a fine strainer. Bring water or broth to a boil, add quinoa, cover pan and lower heat. Cook until water has been absorbed. Transfer quinoa to a bowl, fluff with fork, and allow to come to room temperature.
Add beans, bell pepper, chile, cilantro and cumin. Toss lightly. Add olive oil, lime juice and salt to taste. Serve on a bed of lettuce if desired, garnished with sliced avocado.
Recipe courtesy of Karen Hursh Graber.