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
Ingredients
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1 cup
uncooked quinoa
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1 3/4 cups
water
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1/3
large red bell pepper, 1/4" dice
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1/3
large yellow red pepper, 1/4" dice
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2
scallions, finely chopped
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1/3 cup
rinsed and drained black beans (Busch's preferred)
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1/2
lemon
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2 tablespoons
white balsamic vinegar
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1 tablespoon
extra virgin olive oil
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1/4 teaspoon
ground cumin
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2 tablespoons
finely chopped cilantro
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1/2 teaspoon
kosher salt (or to taste)
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1/4 teaspoon
freshly ground black pepper
Directions
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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.
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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.
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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.
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Chill the salad and enjoy! Salad will keep, refrigerated and covered, for up to 4 days.
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