Food & Wine


5
4
What's This?
Serving size 4
Total Time

Ingredients

¾ cup quinoa1 ½ cup water kosher salt1 tsp cumin seed2 Tbsp fresh lime juice6 Tbsp vegetable oil freshly ground pepper15 oz canned black bean, rinsed1 red bell pepper, finely diced½ cup finely chopped cilantro3 oz jar cocktail onion, drained and finely chopped

Directions

  1. In a medium saucepan, combine the quinoa, water and a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Spread the quinoa on a baking sheet; refrigerate for about 20 minutes.
  2. Meanwhile, in a small skillet, toast the cumin seeds over high heat, shaking the pan, until fragrant, about 2 minutes; transfer to a blender. Add the lime juice and oil and blend. Season with salt and pepper.
  3. Pour the dressing into a bowl and add the black beans, bell pepper, cilantro and cocktail onions. Scrape the quinoa into the bowl, season with salt and pepper and serve.

Tags: Side Dish, Salad, Gluten Free, Healthy, Vegetarian, Vegetable, Grain, Quinoa, Bell Pepper, Bean & Legume, Southwestern, Easy, Picnic

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