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May 31, 2010 / katelynb

Santa Fe Quinoa Salad

BLOGGER: KATELYN

Santa Fe Quinoa Salad
taken from Food & Wine magazine

  1. 3/4 cup quinoa (about 5 ounces)
  2. 1 1/2 cups water
  3. Kosher salt
  4. 1 teaspoon cumin seeds
  5. 2 tablespoons fresh lime juice
  6. 6 tablespoons vegetable oil
  7. Freshly ground pepper
  8. One 15-ounce can black beans, rinsed
  9. 1 small red bell pepper, finely diced
  10. 1/2 cup finely chopped cilantro
  11. One 3-ounce jar cocktail onions, drained and finely chopped
  12. Pour the dressing into a bowl and add the black beans, bell pepper, cilantro and cocktail onions. Scrape the quinoa into the bowl, season with salt and pepper and serve.

Directions

  1. In a medium saucepan, combine the quinoa, water and a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Spread the quinoa on a baking sheet; refrigerate for about 20 minutes.
  2. Meanwhile, in a small skillet, toast the cumin seeds over high heat, shaking the pan, until fragrant, about 2 minutes; transfer to a blender. Add the lime juice and oil and blend. Season with salt and pepper.

3. Pour the dressing into a bowl and add the black beans, bell pepper, cilantro and cocktail onions. Scrape the quinoa     into the bowl, season with salt and pepper and serve.

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