Santa Fe Quinoa Salad

By LaLaCooks

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.

Restaurant Coverage from F&W Editors

Ingredients

• 3/4 cup quinoa (about 5 ounces)
• 1 1/2 cups water
• Kosher salt
• 1 teaspoon cumin seeds
• 2 tablespoons fresh lime juice
• 6 tablespoons vegetable oil
• Freshly ground pepper
• One 15-ounce can black beans, rinsed
• 1 small red bell pepper, finely diced
• 1/2 cup finely chopped cilantro
• One 3-ounce jar cocktail onions, drained and finely chopped

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 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.

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.

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.