Quinoa is a fabulous grain – the power food of the ancient Incas. Cooked like rice – it is full of essential amino acids and gluten free. And to boot – it is great hot, cold and keeps well. Go Incas!!
- 1½ cups quinoa
- 3 cups water
- Kosher salt and freshly ground black pepper
- 1½ cups cooked corn (about 2 large ears)
- 1 cup zucchini, diced
- ¾ cup chopped red pepper
- 1½ cups black beans (canned is just fine)
- 1½ tbs red wine vinegar
- ¼ cup finely chopped fresh cilantro
- 5 tbs fresh lime juice
- 1 tsp Kosher salt
- 1 ¼ tsp ground cumin
- 1/3 cup extra-virgin olive oil
Wash quinoa in cold water at least 4-5 times. Drain in a large sieve.
Bring 3 cups of salted water to boil in a large saucepan. Add quinoa and reduce heat to a simmer. Cover and let cook for 15 minutes. Add corn, zucchini and red pepper and continue to cook for another five minutes.
Meanwhile, rinse black beans in cold water and drain. Mix beans and vinegar in small bowl and season to taste with Kosher salt and black pepper.
Mix ingredients for dressing.
Taste to see if quinoa is done – “fluff” it with a fork. Add dressing and mix to incorporate. Let cool slightly and add in black beans and cilantro. Season to taste with salt and pepper.
Serve warm or room temperature. A great make-ahead - just chill and then let quinoa come to room temperature.