Addictive Quinoa Salad

Name: Addictive Quinoa Salad
Yield: Serves 4-6
Ingredients: 1 cup uncooked quinoa; 1 3/4 cups water; 1/3 large red bell pepper, 1/4\" dice; 1/3 large yellow red pepper, 1/4\" dice; 2 scallions, finely chopped; 1/3 cup rinsed and drained black beans (Busch\'s preferred); 1/2 lemon; 2 tablespoons white balsamic vinegar; 1 tablespoon extra virgin olive oil; 1/4 teaspoon ground cumin; 2 tablespoons finely chopped cilantro; 1/2 teaspoon kosher salt (or to taste); 1/4 teaspoon freshly ground black pepper

By Tarragon

August 25, 2013

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Author Notes: I first tasted this salad when I served it at a brunch at my home, which was catered by The Market Place, a take-out food shop and caterer in Hollywood, Florida. The salad was a huge hit with my guests and I was intent on re-creating it. After many tries, I believe that I have finally succeeded. his salad is healthy, easy, and addictive. I hope you enjoy it as much as I do. —Tarragon

Serves: 4-6

1 cup uncooked quinoa
1 3/4 cups water
1/3 large red bell pepper, 1/4" dice
1/3 large yellow red pepper, 1/4" dice
2 scallions, finely chopped
1/3 cup rinsed and drained black beans (Busch's preferred)
1/2 lemon
2 tablespoons white balsamic vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon ground cumin
2 tablespoons finely chopped cilantro
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoon freshly ground black pepper

In a saucepan, bring the quinoa and the water to a boil over medium high heat. When it reaches boiling, cover the saucepan and simmer until the water is absorbed and the quinoa is al dente (about 15 minutes). [Note: I find that when making quinoa to use in a salad, the quinoa will be less "gloppy" if cooked in 1 3/4 cups of water for each cup of uncooked quinoa (vs 2 cups of water as is usually recommended]. Set the cooked quinoa aside to cool to room temperature.
Add the quinoa to a serving bowl and add the red pepper, yellow pepper, scallions, black beans and red beans, and mix lightly to combine.
Add to the serving bowl the juice of the 1/2 lemon, the white balsamic vinegar, extra virgin olive oil, cumin, salt, pepper and cilantro. Mix lightly to combine and correct the seasoning.
Chill the salad and enjoy! Salad will keep, refrigerated and covered, for up to 4 days.