We are two sisters who are on a culinary journey that began some twenty years ago in our parent's kitchen. We are passionate about food and like to experience different cuisines. This blog is a medium for us to note down, share and enjoy our food experience. More importantly, it is a way of bonding over something we are both passionate about. Hope you enjoy this journey as much as we do.
January 26, 2013
Quinoa Salad with Black Beans, Corn, and Tomatoes
Thanks Anjali for sharing this great recipe. Quinoa has been a popular substitute for carbohydrates like rice and whole grains in the last few years because of it's high protein and fibre content. Did you actually know that quinoa is a seed and not a grain?
1 cup uncooked quinoa, well rinsed
1/2 teaspoon salt
2 cups water
1/3 cup diced red onion
2 Tbsp lime juice
1 15-ounce can black beans, drained and rinsed
cup frozen corn, defrosted, OR 1 cup of fresh corn, parboiled, drained
and cooled (approximately the amount of kernels from one ear of corn)
3 medium tomatoes, seeded and cut into chunks
5 ounces Queso fresco, Queso Panela, fresh Mozzarella or other mild farmer's cheese, cut into 1/4-inch to 1/2-inch cubes
1 jalapeño, seeded and finely chopped
1/4 cup chopped cilantro, including tender stems, packed
3 Tbsp olive oil
the rinsed quinoa, salt and water into a pot and bring it to a boil.
Cover and simmer gently until the quinoa absorbs all the water, about
10-15 minutes. Remove from heat and let sit for 5 minutes. Place into a
large bowl and fluff up with a fork to help it cool more quickly.
the quinoa is cooking, prepare the rest of the salad. Soak the red
onions in the lime juice and set aside. Soaking the onions in lime juice
(or lemon juice or water) helps take the edge off of them. Mix the
prepped black beans, corn kernels, tomatoes, cheese, jalapenos,
cilantro, and oil into a large bowl.
the quinoa has cooled, mix it into the bean mixture. Add the red onion
and the lime juice and add salt, more oil or lime juice to taste. Serve
at room temperature.
Courtesy: Pushpanjali Shenoy(recipe learnt from Simplyrecipes.com)