Page 33 - 2016TOHCookbook

Quinoa Salad
Griggs Family | ABINGTON, MA
“This is a great summer salad!” ANNE GRIGGS
INGREDIENTS
Serves 6
For the dressing:
5 tablespoons lime juice
1 teaspoon salt
2 garlic cloves, minced
1 1⁄4 teaspoons ground cumin 1⁄3 cup olive oil
For the salad:
1 1⁄2 cups quinoa
3 cups water
Salt
1 1⁄2 cups canned black beans, rinsed and drained 1 1⁄2 tablespoons red wine vinegar
1 1⁄2 cups cooked fresh corn kernels, cut from 2 large ears 1 cup cherry or grape tomatoes, quartered
1 avocado, diced
1 jalapeño, seeded and minced
1⁄4 cup finely chopped cilantro
PREPARATION
1. To make the dressing, in a bowl, whisk together the lime juice, salt, garlic, cumin and olive oil until emulsified. Set aside.
2. To make the salad, place the quinoa in a sieve and rinse under cold water. Transfer to a saucepan. Add 3 cups salted water and bring to a boil over medium-high heat. Boil 10 minutes. Drain the quinoa in the sieve, reserving the hot water to pour back into the saucepan. Rinse the quinoa with cold water.
3. Bring the saucepan of hot water back to a boil over medium-high heat. Set the quinoa-filled sieve on top (water should not touch the sieve) and cover with a towel. Steam for 10 minutes, then transfer to a large bowl. Let cool.
4. Add the dressing, beans, vinegar, corn, tomatoes, avocado, jalapeño and cilantro to the quinoa and toss until combined.
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