Santa Fe Quinoa Salad

By SapphireBlu957

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.

Ingredients

• 3/4 * 3/4 cup(s) (about 5 ounces) quinoa
• 1 1/2 * 1 1/2 cup(s) water
• * Kosher salt
• 1 * 1 teaspoon(s) cumin seeds
• 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
• 1 * 1 small red bell pepper, finely diced
• 1/2 * 1/2 cup(s) finely chopped cilantro
• 1 * 1 jar(s) (3-ounce) cocktail onions, drained and finely chopped

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, bell pepper, cilantro, and cocktail onions. Scrape the quinoa into the bowl, season with salt and pepper, and serve.