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Quinoa, Pea and Black Bean Salad With Cumin Vinaigrette

5.0(229)

This salad was inspired by the fresh English peas that are in markets for only a month or so at this time of year, but in a pinch you could use frozen peas.

by Martha Rose Shulman

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Easy

Servings

6 servings

Total time

35 min

Calories / serving

321 kcal

Ingredients (14)

serves

1 cup quinoaquinoa
1 1/2 cups waterwater
Salt to tastesalt
1 15-ounce can black beans, drained and rinsed, or 1 1/2 cups cooked black beans
3/4 cup fresh English peas (1 pound in the pod), raw or steamed 5 minutes (to taste)
1 red bell pepper, dicedbell-pepper
1 serrano chili, seeded if desired and finely chopped (optional)
1/2 cup chopped cilantro, plus several sprigs for garnishcilantro
2 tablespoons fresh lime juicelime-juice
1 tablespoon red wine vinegar or sherry vinegarvinegar
1 small garlic clove, puréedgarlic
1/2 teaspoon cumin seeds, lightly toasted and groundcumin
3 tablespoons extra virgin olive oil, or a combination of olive oil and grapeseed oilextra-virgin-olive-oil
1/4 cup buttermilkbuttermilk

Instructions (3 steps)

01Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/2 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.

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Rich recipe — supports nutrition-aware planning.