Quinoa Salad with Beans and Corn

11 Jun

Quinoa Salad with Beans and Corn I was a little late jumping on the quinoa (pronounced KEEN-wah) bandwagon because…well, it was new and peculiar! It’s one thing to try something in a veggie-friendly restaurant, quite another to cook  it — and there were all those dire warnings about rinsing it first so it isn’t bitter. It turns out that quinoa is almost as easy to cook as rice (though you do have to take the added step of rinsing it). In taste and texture it’s somewhere between rice and bulgur, mild but with a little firmness to the bite. I adapted this recipe from epicurious.com. I was looking for something that contained neither gluten nor onion/scallion because we were hosting a guest with allergies. The recipe calls for “chopped fresh coriander,” which I think means cilantro. I didn’t have any, and we don’t particularly care for cilantro anyway, so I added  about a teaspoon of ground coriander to the dressing. I added a little parsley to the salad for the color that fresh cilantro would have provided. But I’m printing the original ingredients. You can make it up to a day ahead of time.


1½ cups quinoa 1½ cooked black beans (rinse if you use canned) 1½ red wine vinegar 1½ cups cooked fresh or frozen corn ¾ cup chopped bell pepper (any color) 2 pickled jalapeno chilies, seeded and minced (I used bottled sliced jalapenos and chopped them)| ¼ cup finely chopped fresh coriander Tbs. lime juice (or more to taste) 1 tsp. salt 1¼ tsp. ground cumin (or to taste) ⅓ cup olive oil


In a large bowl, wash the quinoa in at least 5 changes of cold water, rubbing the grains and letting them settle before pouring off most of the water, until the water runs clear; drain in a large, fine sieve. (I just used the sieve each time I drained the quinoa.) In a saucepan of boiling salted water, cook the quinoa for 10 minutes. Drain in a sieve and rinse under cold water. Set the sieve over a saucepan of boiling water; make sure the quinoa does not touch the water. Cover with a clean kitchen towel and the saucepan lid and steam until fluffy and dry, about 10 minutes (add water to pan if necessary). While quinoa is cooking, toss the black beans with the vinegar. Transfer the quinoa to a large bowl and cool. Add the beans, corn, bell pepper, jalapenos and coriander and mix well. In a small bowl, whisk together the lime juice, salt and cumin and add the oil slowly in a stream, whisking constantly. Drizzle the dressing over the salad and mix well. The salad may be made a day ahead of time and chilled, covered. Serve at room temperature. Serves 8


4 Responses to “Quinoa Salad with Beans and Corn”

  1. Miriam June 11, 2013 at 2:07 pm #

    Get the pre-rinsed quinoa and then you don’t have to bother! MUCH easier!

    • bnlewis June 11, 2013 at 2:13 pm #

      Very true, though it is a bit pricier that way. Thanks for reading and commenting!

  2. Lois June 11, 2013 at 6:56 pm #

    I must be losing my taste-buds! I never rinse quinoa and it never seems bitter to me. We eat it (like rice) at least once or twice a month!

    • bnlewis June 11, 2013 at 8:00 pm #

      Lois, maybe, like Miriam, you’re purchasing the pre-rinsed type? I think I did make it once without rinsing, and it wasn’t so good! (Maybe the 5 times this recipe calls for is excessive — but it didn’t really take that long!)

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