QUINOA & BLACK BEAN SALAD

FYI - very strong lime flavor, very fresh and interesting flavor, I just felt great after eating it. Good for leftovers - makes a lot. I haven't cooked much with quinoa, so I'm not sure if I overcooked the quinoa or not, but it tasted a little soft - anyone else cook much with quinoa?? 'Nessa

QUINOA & BLACK BEAN SALAD --- http://kitchen-parade.blogspot.com/2005/06/quinoa-black-bean-salad.html
Hands-on time: 30 minutes
Time to table: 60 minutes
Makes 8 cups

3 cups water
1½ cups quinoa
2 teaspoons table salt
¼ cup olive oil
¼ cup red wine vinegar
Zest & juice from 3 limes (about 5 tablespoons juice)
2 teaspoons kosher salt
1¼ teaspoon ground cumin
15 ounces canned black beans, rinsed and drained
1½ cups frozen corn (no need to thaw or cook)
1 red bell pepper, chopped
½ red onion, chopped
2 jalapeño peppers, minced (see ALANNA’s TIPS)
2 cups cilantro (about 1 bunch), chopped

Bring water to boil in a medium saucepan over medium high. Rinse quinoa well under cold running water. Add salt and quinoa to water, return to boil. Reduce heat to medium, cover and cook until liquid is absorbed, about 15 minutes. Transfer to colander to drain and cool slightly.Meanwhile, combine remaining ingredients in a large bowl. Add quinoa. Taste and add salt if needed. Let cool at least 30 minutes. Serve at room temperature.

ALANNA's TIPS
Where’s the heat in peppers? The flesh? No. The seeds? Sorry. The membranes that attach the seeds to the flesh? Yep. If your family appreciates plenty of heat, include bits of membrane.
Wash your hands well with soap after touching even relatively mild jalapeño peppers. You may not feel the burn on your fingers right away. But later, if you accidentally touch your eyes or lips, watch out!

Kitchen Parade is written for cooks in small towns and rural areas by second-generation food columnist Alanna Kellogg whose mother originated the column in 1959.

(c) Copyright 2005 Kitchen Parade