Red Quinoa and Black Bean Salad

Quinoa (KEEN-wah) are technically seeds in the herb category but classified as grains. They were an important source of food for the ancient Incas, and have been wildly popularized here in US for their beautiful color and wonderful texture.

Over one-third of my church family consists of youth and children under 18 years of age (a sign of healthy, vibrant church!), and sometimes I am somewhat hesitant to introduce foods too unfamiliar to this younger group. But, I sighed a short prayer and gave this a try for our Sunday evening fellowship meal, which was well attended by 300-some people.

My heart was so glad to see children coming back for seconds! Children can be the best food critics, and I think you will enjoy this beautiful salad, too!

There are white and red Quinoa available at local health food stores. I chose red for its vibrant color!

To achieve a fluffy texture, Quinoa must be boiled in salted water first and then steamed. Put boiled Quinoa in a cheese cloth and steam in colander placed over a pot of boiling water for 10 minutes. See how the red color is retained after cooking?

Rinse and drain black beans, fresh corn kernels, green onions, cilantro, tri-colored peppers, jalanpenos, and red Quinoa to make this colorful dish!

This salad was served with beef tacos, guacamole, and all the taco fixin's . Elvis Cream Pie (will post later) completed the meal, and everyone went home with their spirits well nourished from good preaching and their tummies satisfied. What a great way to end the Lord's Day!

Print This Recipe

Red Quinoa and Black Bean Salad

Serves 4-6

1 1/2 cups red quinoa

1 Tablespoon salt, add when boiling quinoa
1 can black beans, 14 oz, rinsed, and drained
1 1/2 cups fresh corn kernels (cut from about 2 large ears)
1 cup finely chopped colored sweet peppers, red or orange or any combination
1 jalapeño chilies, seeded and minced (wear rubber gloves)
1/4 cup chopped fresh cilantro leaves
1/4 cup finely chopped green onions

For dressing
5 tablespoons fresh lime juice
1 teaspoon salt
1 clove of garlic, grated
1 teaspoons ground cumin, or to taste

1/4 cup chopped fresh cilantro leaves
1/3 cup olive oil
Freshly ground pepper to taste

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.

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

In a medium size pot, add 1 tablespoon of salt to 1-1/2 quarts of boiling water and cook quinoa 10 minutes. Prepare colander with cheese cloth over and drain quinoa into cheese cloth.
Add 2 inches of water into the pot and bring water to boil. Cover cooked quinoa with the edges of cheesecloth and cover with a lid , steam for additional 10 minutes. Do not let quinoa touch water. Fluff quinoa with a fork and cool.

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