Santa Fe Quinoa Salad

By kmad

Ingredients

• 3/4 * 3/4 cup(s) (about 5 ounces) quinoa
• 1 1/2 * 1 1/2 cup(s) water
• * Kosher salt
• 2 * 2 tablespoon(s) fresh lime juice
• 6 * 6 tablespoon(s) vegetable oil
• * Freshly ground pepper
• 1 * 1 can(s) (15-ounce) black beans,
• rinsed
• 3 *3 Jalepeno Pepper chopped
• 1/2 * 1/2 cup(s) finely chopped cilantr

Details

Servings 4

Preparation

Step 1

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,jelpeno pepper, and cilantro. Scrape the quinoa into the bowl, season with salt and pepper, and serve.