Santa Fe Quinoa Salad

Santa Fe Quinoa Salad

Stephanie Foley

Provided by: Food&Wine

45 mins total 0 mins prep Full Screen

Servings

At L.A. Bento in Los Angeles, chef Chad Aaland makes quinoa salad with three types of beans and house-pickled onions. This streamlined version with black beans and jarred cocktail onions is tasty, too.   Restaurant Coverage from F&W Editors

Ingredients

• 3/4 cup quinoa, about 5 ounces
• 1 1/2 cups water
• Kosher salt
• 1 teaspoon cumin seeds
• 2 tablespoons fresh lime juice
• 6 tablespoons vegetable oil
• Freshly ground pepper
• 1 15-ounce can black beans, rinsed
• 1 small red bell pepper, finely diced
• 1/2 cup(s) finely chopped cilantro
• 1 3-ounce jar cocktail onions, 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.

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

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