1 1/2 cups quinoa 1 1/2 cups canned black beans, rinsed and drained 1 1/2 Tbsp. red wine vinegar 1 1/2 cups cooked corn (fresh, canned or frozen) 1 red bell pepper, seeded and chopped 4 scallions, chopped 1 tsp. garlic, minced fine 1/4 tsp. cayenne pepper 1/4 cup fresh coriander leaves, chopped fine 1/3 cup fresh lime juice 1/2 tsp. salt 1 1/4 tsp. ground cumin 1/3 cup olive oil
Fat: 11.2 g
Rinse quinoa in a fine sieve under cold running water until water runs clear. Put quinoa in a pot with 2 1/4 cups 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.