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Note: Quinoa (KEEN-wah) is a high-protein, non-gluten grain that contains all eight amino acids and
can be safely consumed by those allergic to wheat. This recipe is inspired by several recipes in
Moosewood Restaurant Cookbooks.
Quinoa Black Bean & Corn Salad
- 1/2 cp onions, chopd
- 2 garlic cloves, chpd
- 1 bell pepper, chpd
- hot chile peppers to taste, chpd
- 1 can black beans (1 1/2 cps)
- 1 pkg frozen corn or fresh (1 1/2 cps)
- diced tomatoes to taste
- 2 T fresh cilantro, chpd
- 1 t ground coriander
- 1/4 cp fresh squeezed lemon juice
- 1/2 cp fresh squeezed lime juice
Rinse 1 cp well. Add to 2 cps water. Cover and bring to boil. Lower heat and simmer 15-20 minutes
or till water is absorbed and quinoa is tender but still chewy.
Saute in 1 T oil the onions, garlic, cumin, and coriander about 10 minutes.
Stir in bell peppers, chile peppers, cilantro and saute about 4 minutes.
In large bowl, combine quinoa and sauteed veggies. Chill 15 minutes.
Stir in corn, black beans, tomatoes, and lemon and lime juice.