Quinoa, Pea and Black Bean Salad With Cumin Vinaigrette
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup quinoa
- 1½cups water
- Salt to taste
- 115-ounce can black beans, drained and rinsed, or 1½ cups cooked black beans
- ¾cup fresh English peas (1 pound in the pod), raw or steamed 5 minutes (to taste)
- 1red bell pepper, diced
- 1serrano chili, seeded if desired and finely chopped (optional)
- ½cup chopped cilantro, plus several sprigs for garnish
- 2tablespoons fresh lime juice
- 1tablespoon red wine vinegar or sherry vinegar
- 1small garlic clove, puréed
- ½teaspoon cumin seeds, lightly toasted and ground
- 3tablespoons extra virgin olive oil, or a combination of olive oil and grapeseed oil
- ¼cup buttermilk
Nutritional analysis per serving (6 servings)
321 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 6 grams polyunsaturated fat; 47 grams carbohydrates; 13 grams dietary fiber; 3 grams sugars; 14 grams protein; 690 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1½ cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.
- Step 2
Toss the black beans, peas, red pepper, chili pepper and cilantro with the quinoa.
- Step 3
Mix together the lime juice, vinegar, salt to taste, garlic and cumin. Whisk in the olive oil and the buttermilk. Toss with the salad and serve.
- Advance preparation: This will keep for a day in the refrigerator before serving, and the leftovers will be good for a couple of days.
Private Notes
Comments
A delicious quinoa salad--easy and light, as it should be. I used frozen peas and the dish was fine, although fresh would have added more texture.
I would just caution that you should not make more than you can eat in one sitting. In contrast to a lot of hearty salad recipes, the leftovers don't keep their flavor at all after a night in the fridge.
This was a tasty dish easy to put together on a week night. For the dish to be flavorful to our taste I added 4 times the amount of cumin, doubled the garlic (minced to make life easy), twice the amount of lime juice and lime zest. Used cayenne pepper instead of a whole pepper as I did not have one on hand. To make this a main course with additional protein, I added shrimp.
Yum! Have made this twice, once with black beans from scratch and then with canned beans. Doubled garlic, used more lime juice and zest, and no buttermilk. Topped with an avocado and some pine nuts. Both times I used fresh peas. You can buy them shelled at Trader Joe. They are very perishable so use them right away. Found the beans from scratch were better. Use a pressure cooker to save time.
Made for Sarah at appointment,s event before Christmas. Didn’t have peas, it was very tasty.
Subbed plain yogurt for buttermilk. Used cumin powder. Doubled the dressing volume. Really nice, rave reviews. Was still quite good the day after.
I really liked this, including the buttermilk in the dressing, which I wondered about. I doubled the cumin and used a large clove of garlic, mindful of others' suggestions about blandness, and the result was delicious. (Also: used green beans, cut into small dice, because that's what I had.) But next time I might cut the quinoa in half in order to have a beanier version.
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