Ensalada de Quinua con Frejoles Negros y Choclo
(Quinoa Salad with Black Beans and Corn)
Salad:
1 cup quinoa
6 cups water
1 15 oz. can black beans, drained and rinsed
1 cup corn kernels
1/2 red bell pepper, diced
1/2 green pepper, diced
1/2 cup red onion, diced
1/2 cup sliced scallions
8 oz. meat substitute or tofu, cubed (optional)
1/2 cup minced cilantro
Vinaigrette:
1/3 cup EVOO
2 tbso. sherry vinegar
1 tbsp dijon mustard
1/2 tsp salt
1/2 tsp pepper
pinch of sugar
Garnish:
8 cherry tomatoes, halved
salad greens
1. To make the salad: place quinoa in a mesh strainer, run under cold
water until it runs clear. Dump the quinoa in a pot of boiling water,
cook for 12 minutes until transparent. Drain and rinse, then place
back in the pot and cook on low for 5 minutes, stirring frequently.
Place in a large mixing bowl to cool.
2. Add the beans, corn, peppers, onion, scallions, and meat substitute/tofu,
toss
well to combine.
3. To make vinaigrette: add all ingredients to a jar and shake to
combine.
4. Toss the salad with the dressing, taste for salt. Place in the
refrigerator until ready to serve.
5. Before serving, toss in cilantro. Plate over lettuce, garnish with
tomatoes and cilantro.
The South American Table, Maria Baez Kijac. Harvard Common Press:
Boston, 2003.
Taken from: A Year in the Kitchen
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