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Quinoa with Black Beans, Corn and Cumin-Chile Vinaigrette

Try a lighter side dish, full of flavor

Quinoa with Black Beans, Corn and Cumin-Chile Vinaigrette


3 cups water
1-1/2 cups quinoa
1/3 cup extra virgin olive oil
1 tablespoon lemon juice
1/4 teaspoon ground cumin
1/2 teaspoon pure chile powder
salt and freshly ground pepper to taste
1 can black beans, rinsed if using canned
kernels from 1 ear cooked corn
1/4 cup roughly chopped fresh cilantro
crumbled feta or queso fresco for garnish

Cooking Instructions

Place water in a medium saucepot over high heat. Season water with salt and stir in quinoa. Bring to a simmer, cover and reduce heat to low. Simmer until all water has been absorbed, about 12-15 minutes.

While quinoa is cooking prepare vinaigrette. In a small bowl whisk together extra virgin olive oil, lemon juice and spices. Season to taste with salt and freshly ground pepper.

Remove quinoa and add to a large bowl and stir with a fork to cool slightly. Stir in the black beans, corn and cilantro. Stir in vinaigrette, adjust seasonings with more spices, salt and pepper as desired. Serve room temperature.

Recipe provided by Chef Shellie Kark, Kitchencue
Copyright 2010 Kol Ha'kavod, LLC.
The information here is not to be used or reprinted without permission

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