Quinoa, Corn and Black Bean Salad

from Gourmet, July 1994 

with Julie Christensen's amendments

serves 6 as a main course or 8 to 10 as a side dish

1 1/2 cups quinoa, cooked and cooled (see below)

1 1/2 cups cooked black beans, rinsed if canned

1 1/2 tablespoons red-wine vinegar

salt and pepper

1 1/2 cups roasted orboiled corn (cut from about 2 or 3 large ears)

3/4 cup finely chopped red bell pepper

2 medium jalapenos, finely chopped

1/4 cup finely chopped fresh cilantro

5 tablespoons fresh lime juice, or to taste

1 1/4 teaspoons ground cumin, or to taste

1/3 cup olive oil

Wash quinoa in a sieve until water runs clear. In a saucepan of salted boiling water cook quinoa according to package directions (usually 1 part quinoa to 1.5 parts water, a little butter or oil, salt to taste, and simmer covered for 15 minutes). Transfer quinoa to a large bowl and cool.

While quinoa is cooking, in a small bowl, toss beans with vinegar and salt and pepper to taste. Add corn, bell pepper, jalapenos, and cilantro and toss well.

In another small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking. Drizzle over quinoa mixture and toss well with salt and pepper to taste.

Salad may be made 1 day ahead and chilled, covered. Bring it to room temperature before serving.

This is a very colorful recipe and a great alternative to pasta. Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the Incas, it is enjoying new popularity in the United States.