Quinoa And Black Bean Salad

Rinse quinoa in a fine sieve under cold running water until water runs clear. Put quinoa in a pot with the water. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.

While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste. Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.

In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.

cook's notes

Although commonly considered a grain, quinoa is actually a seed that is rich in protein. It has an interesting texture, often described as fluffy, slightly crunchy, and even creamy. Quinoa is a complete protein source, containing all nine essential amino acids, making it a great choice for vegetarians and individuals who don't eat a lot of meat.