The Pioneer Woman Tasty Kitchen
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Red Quinoa and Black Bean Salad

4.81 Mitt(s) 22 Rating(s)22 votes, average: 4.81 out of 522 votes, average: 4.81 out of 522 votes, average: 4.81 out of 522 votes, average: 4.81 out of 522 votes, average: 4.81 out of 5

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Level: Intermediate

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Description

Healthy, delicious Red Quinoa and Black Bean Salad. Great as a side with fish tacos or as a vegetarian meal.

Ingredients

  • FOR THE DRESSING:
  • 5 Tablespoons Fresh Lime Juice
  • 1 teaspoon Salt
  • 1 whole Garlic Clove, Finely Mined
  • ¼ cups Finely Chopped Fresh Cilantro
  • 1 teaspoon Ground Cumin, Or To Taste
  • ⅓ cups Olive Oil
  • ½ teaspoons Freshly Ground Pepper, to taste
  • _____
  • FOR THE SALAD:
  • 1-½ cup Red Quinoa (sold In Health Food Stores)
  • 1 Tablespoon Table Salt, Add When Boiling Quinoa
  • 1 can (14 Oz. Can) Black Beans, Drained, Rinsed
  • 1-½ cup Corn Kernels, Fresh (cut From About 2 Large Ears)
  • 1 cup Finely Chopped Colored Sweet Bell Peppers
  • 1 whole Jalapeño Chilies, Seeded And Minced (wear Rubber Gloves)
  • ¼ cups Finely Chopped Fresh Cilantro
  • ¼ cups Finely Chopped Green Onions

Preparation

For the dressing:
In a small bowl whisk together lime juice, salt, minced garlic, chopped cilantro, and cumin and add oil in a stream, whisking. Add pepper to taste. Set aside.

For the salad:
In a large bowl wash quinoa in at least 5 changes of cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear. Drain in a large fine sieve.

In a medium size pot, add the table salt to 1-1/2 quarts of boiling water and cook quinoa 10 minutes. Prepare a colander with cheese cloth over it and drain the cooked quinoa into cheese cloth.

Add 2 inches of water into the pot and bring water to boil. Place the quinoa (still in the colander or another small pan, so you have a double boiler effect), cover cooked quinoa with the cheesecloth and put a lid on your pot. Steam for an additional 10 minutes. Do not let quinoa touch the water. Fluff quinoa with a fork and cool.

Combine in a large mixing bowl the beans, corn, remaining vegetables, herbs, and cooled quinoa. Toss gently with the dressing. Can be prepared a day ahead for flavors to combine. Serve at room temperature.

10 Comments

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turley3c on 6.25.2012

Made this tonight & it was a huge hit with my family! We loved it as a summer dish & paired it with some quacamole & blue corn chips.

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LindaLee on 2.7.2011

This is a wonderful idea for a salad.

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Kaitlin on 2.1.2011

This was a hit at my house, even with my husband who is sometimes reluctant with meatless meals. I used white quinoa because it was half the price of the red quinoa, and it was still delicious! I also added a teaspoon of sugar to the dressing to balance out the citrus, but may use agave nectar next time. A great dish, that didn’t last more than 24 hours without being eaten up!

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canadiancookie on 1.30.2011

Yes Shari, this salad can last a good 5 days in the fridge! I often make these type of salads and bring them all week to work for lunch.

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basilmomma on 1.22.2011

This looks great! I can’t wait to try it!! BIG quinoa fan

22 Reviews

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Emily on 7.5.2012

I made this for an office potluck. Even my healthy-hating co-workers loved it! I had so many people asking me for the recipe and to explain what exactly they were eating. Haha, no one had heard of quinoa. I was more than happy to fill them in!

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Danka on 12.30.2011

This was wonderful!
I used regular quinoa because it is what I had in the house, and I used half a jalapeno because of a spice-phobe in our family. Still delicious.

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watsmama on 12.29.2011

The best way to eat quinoa IMHO! It’s even better the day after… and find the red quinoa… the white is just not as good.

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Alex on 9.25.2011

I’d never had quinoa prior to making this and it was delicious! Will definitely make it again.

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mrsgokev on 7.23.2011

This was AMAZING! Everyone kept asking what it was! I have to admit, I tried it before the flavors really “set” and I didn’t think it was going to be good but after they blended together, I couldn’t stop eating it. I wanted to wait til the next day to eat the leftovers because I was certain it would be even better but I just wasn’t that patient.

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