Hedden Family Recipes

Quinoa salad with black beans, corn, and lime dressing

Adapted from the recipe of the same name in the book:

Harlan, Jessica and Kelly Sparwasser. 2012. Quinoa Cuisine: 150 creative recipes for super-nutritious, amazingly delicious dishes, p.74. Berkeley, CA: Ulysses Press. ISBN 978-1-61243-020-1.

Ingredients:

• 1 cup quinoa, rinsed
• 1⅝ cups water
• 1 (15-ounce) can black beans, drained
• 1 cup yellow corn, frozen, canned, or fresh
• 1 green onion, sliced
• 2 Tbsp. fresh lime juice (about the juice of one good lime or two small or partly dried ones)
• ½ tsp. ground cumin
• ½ tsp. prepared mustard
• ¼ tsp. salt
• ¼ tsp. ground black pepper
• 1 tsp. granulated sugar
• 2 Tbsp. olive oil
• ¼ cup chopped fresh cilantro

Directions:

1. Note: the amount of water used to boil quinoa and its boiling time are very important to produce quinoa of the right consistency. Also, as is the case with rice, it is important not to stir quinoa while it is cooking: stirring during cooking makes it sticky.
2. Rinse and drain quinoa, then place quinoa and 1⅝ cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and cook 15 minutes. Then, turn burner off and let saucepan rest on burner for a few minutes. Check every few minutes until quinoa is fluffy.
3. While quinoa is resting, put lime juice, cumin, mustard, salt, pepper, and sugar in a small bowl and whisk together. Slowly add the olive oil, whisking continuously to emulsify the dressing. Set dressing aside.
4. In a medium bowl, combine cooked quinoa, black beans, corn, and chopped green onion. Mix thoroughly.
5. Drizzle lime dressing over the quinoa mixture, stirring gently to combine. Sprinkle with cilantro and stir to combine. Serve at room temperature or refrigerate for 2-3 hours to serve chilled. Stir just before serving to fluff the salad and break up and clumps.