Herbed Quinoa and Black Bean Salad

Name: Herbed Quinoa and Black Bean Salad
Cook time: 18 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 180 g quinoa rinsed well in a fine-mesh strainer; 360 ml water for cooking the quinoa; 45 ml lime juice freshly squeezed; 30 ml olive oil; 2 g ground cumin; 1 g garlic powder; 5 g fine salt; 1 g black pepper freshly ground; 2 g lime zest finely grated; 1 piece jalapeño seeded and minced; 240 g canned black beans drained and rinsed; 1 piece red bell pepper small dice; 150 g cucumber small dice; 3 piece scallions thinly sliced; 15 g fresh cilantro leaves and tender stems chopped; 10 g fresh parsley chopped

This side salad combines fluffy quinoa, black beans, chopped herbs, and crunchy vegetables in a tangy lime dressing. It eats well chilled or at cool room temperature and works as a flexible accompaniment to grilled meats, roasted vegetables, or tacos.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

180 g quinoa rinsed well in a fine-mesh strainer
360 ml water for cooking the quinoa
45 ml lime juice freshly squeezed
30 ml olive oil
2 g ground cumin
1 g garlic powder
5 g fine salt
1 g black pepper freshly ground
2 g lime zest finely grated
1 piece jalapeño seeded and minced
240 g canned black beans drained and rinsed
1 piece red bell pepper small dice
150 g cucumber small dice
3 piece scallions thinly sliced
15 g fresh cilantro leaves and tender stems chopped
10 g fresh parsley chopped

Instructions

Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce to low, and simmer until the water is absorbed and the grains are tender, about 15 minutes. The quinoa looks fluffy, the spiral germ has separated, and no visible water remains.
Remove the pan from the heat and let the quinoa stand, covered, for 5 minutes. Then fluff with a fork and spread on a plate or tray to cool for about 5 minutes so the salad stays bright and not steamy. The quinoa is cool enough that it no longer gives off visible steam.
In a large bowl, whisk together the lime juice, olive oil, cumin, garlic powder, salt, black pepper, and lime zest. If using the jalapeño, whisk it in here as well for a sharper, spicier dressing. The dressing looks evenly emulsified and aromatic.
Add the cooled quinoa, black beans, red bell pepper, cucumber, scallions, cilantro, and parsley to the bowl. Toss until everything is evenly coated with dressing. The ingredients are uniformly distributed and lightly glossy from the dressing.
Taste and adjust with a little more salt or lime juice only if needed, then chill for 10 minutes or serve right away. The salad tastes bright, seasoned through, and the quinoa is fully cooled or just barely warm.