Here's the business if you want a) veg food, b) to blow away friends at a picnic labor day shindig, c) you want something different that's SHAZAAAAAAM.
1/3 C quinoa (health food stores, world's OLDEST grain, looks like couscous);
1 C water (you know what this is, right?);
1 t olive oil;
4 t fresh lime juice;
1/4 t cumin;
1/4 t corriander;
1 T chopped cilantro;
2 T minced scallions;
1 15 oz can black beans, rinsed and drained;
1 medium red onion, diced
2 C diced tomatoes (seeded);
1 C diced bell pepper;
2 t minced fresh green chiles;
salt and pepper to taste
cook the quinoa in the water until it's done (use broth if you like, flava ya' know?);
dice everything else up;
mix it together.
best if it can sit overnight.
i make about a double order, and i am (MUCHMUCHMUCH) heavier on the cumin and cilantro than they are (MUCH heavier).
props to the moosewood cookbook for the original. can't understand for the life of me why they DID NOT have red onion in there version. it's the bee's knees. you need the red onion.
Other bits to consider: I didn't have quinoa last weekend, but i did have chick peas, edamame, small red beans (not kidney, if i meant kidney i would have said kidney, i really don't like kidney all that much). so i made this with those things and no quinoa. i also omitted the green chilles, tomatoes, corriander, lime juice, and the green onions this time. still close, cilantro and cumin flavored bean and stuff salad with a little crunch.
diced carrots would be AWESOME in this.
I'm totally trying this soon. Do you bother to rinse your quinoa prior to cooking it? I always read strange warnings about it - and rinse - but I'm wondering if this is culinary paranoia?
i've never worried too much about the rinsing. i have a colander but not a mesh strainer, so i haven't rinsed the past couple times i've made it.
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