Quinoa and Black Bean Salad
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Quinoa and Black Bean Salad' — USDA MyPlate Kitchen, from 'Delicious Heart-Healthy Latino Recipes' by the US Department of Health and Human Services, National Heart, Lung, and Blood Institute (public domain, federal). No changes; naturally gluten-free.
Cooked quinoa is tossed with black beans, tomatoes, bell peppers, and scallions in a lime, cumin, and coriander dressing and served cold.
Category: SidesServes: 6Time: 30 minComplexity: 1/5
Why this complexity: naturally gluten-free; simple cold salad assembly.
Ingredients
- 1/2 cup quinoa, dry
- 1 1/2 cups water
- 1 1/2 tablespoons olive oil
- 3 teaspoons lime juice
- 1/4 teaspoon cumin
- 1/4 teaspoon ground coriander
- 2 tablespoons cilantro, chopped
- 2 medium scallions, minced
- 1 can (15.5 ounces) low-sodium black beans, rinsed and drained
- 2 cups tomato, chopped
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 2 green chiles, minced (to taste)
- Black pepper (to taste)
Method
- Rinse the quinoa in cold water. Bring the water to a boil in a saucepan, then add the quinoa.
- Return to a boil, then simmer until the water is absorbed, 10 to 15 minutes. Cool for 15 minutes.
- While the quinoa cooks, mix the olive oil, lime juice, cumin, coriander, chopped cilantro, and scallions in a small bowl and set aside.
- Combine the chopped vegetables with the black beans in a large bowl.
- Once the quinoa has cooled, combine all ingredients and mix well.
- Cover and refrigerate until ready to serve.
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Testimony
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