Quinoa and Black Bean Salad

This hearty salad makes a great meal, especially for those hot days where you want to eat something cool and yet not totally raw. I think it would make a great dish to take to a picnic or potluck as well. I know I’ll be making this dish often!

This recipe originally came from the White Water Cooks cookbook.

Quinoa and Black Bean Salad

• 1 tbsp Olive Oil
• 1 tsp Paprika
• 1 cup raw Quinoa
• 2 cups Water
• 1 tsp Salt
• 2 tbsp Olive Oil
• 2 cups or 1 large Onion, finely chopped
• 2-4 cloves Garlic
• 1 tsp Cumin
• 1 tsp Coriander
• 2 cups Corn
• 2 Red Peppers, diced
• 1-2 tsp Garlic Chili Paste or 1 fresh Chile, finely chopped
• 1-2 tbsp Cilantro, chopped
• 1 cup Black Beans, cooked
• 1 large Tomato, diced
• 2 tbsp Parsley, chopped
• 1/4 cup fresh Lemon Juice
• Salt and Pepper to taste

1. Rinse quinoa and set aside.
2. Heat oil in saucepan over medium heat, add paprika and stir constantly for about 1 minute.
3. Add the quinoa, water and salt. Cover and bring to a boil. Lower heat and simmer for 10- 15 minutes or until the water is absorbed and quinoa is tender but still a little chewy.
4. In a skillet, heat oil and sauté onions, garlic, cumin and coriander until onions are translucent.
5. Stir in corn, red peppers, chili paste and cilantro. Sauté for another 5 minutes or so.
6. In a large bowl, combine quinoa and sautéed veggies and chill for 15 minutes.
7. Add black beans, tomatoes, parsley, lemon juice, salt and pepper.