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Author Notes: My friend Rebeca, who grew up in Mexico City, forever changed Thanksgiving at our house when she brought a dish of rajas con crema for dinner. (Rajas are strips or squares of roasted poblano pepper.) It went so perfectly with the turkey, cornbread stuffing, etc., that we have made it a standard part of our Thanksgiving dinner ever since. Another time she brought a dish of quinoa with rajas, beans, and other vegetables to brunch. It gave me the idea of substituting rajas for the raw red peppers in a quinoa recipe that I had found on cookstr.com. I’ve tweaked the recipe over the past couple of years, and it is now part of our regular summer rotation. My son christened it “beanoa.”
- 2 tablespoons plus 1/2 cup olive oil
- 1 cup quinoa
- 1 teaspoon cumin seeds
- 2 cups chicken or vegetable broth or water
- 1/2 teaspoon salt
- 1/4 cup freshly squeezed lime juice
- freshly ground black pepper to taste
- 2 cups cooked black beans, drained
- 2 cups cooked corn kernels
- 3 or 4 poblano peppers, roasted, peeled, seeded, and chopped into ½-inch squares
- 2 cups cherry or grape tomatoes, preferably mixed varieties, quartered
- 4 green onions, finely chopped
- 4 tablespoons or more fresh cilantro, finely chopped (substitute parsley if you don’t like cilantro)
- In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add quinoa and cumin seeds and stir until toasted and fragrant, about 5 minutes. Stir in broth and salt; bring to a boil, reduce heat, cover, and simmer 15 minutes or until the liquid is absorbed. Remove from the heat and let stand covered for 5 minutes; fluff with a fork.
- In a large bowl, whisk together 1/2 cup olive oil, lime juice, and black pepper until emulsified. Add black beans, corn, poblano pepper, tomato, scallions, and cilantro. Stir in the quinoa.
- Taste and adjust seasoning. Serve at room temperature or refrigerate until shortly before serving.
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