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Red quinoa salad with black beans

(Karoline Boehm Goodnick for The Boston Globe)
May 2, 2012
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Serves 6

A stand-alone salad for lunch or dinner on-the-go, this red quinoa with black beans can be wrapped individually in large flour tortillas or used as the base for baking fish. In either case, splash some hot sauce on the grains if the heat from the chili isn’t enough. Red quinoa is darker than more typical white quinoa; use either one in this dish.

1½ cups red quinoa
3cups water
Salt and black pepper, to taste
¼cup olive oil
½red onion, finely chopped
2cloves garlic, finely chopped
1small jalapeno or other chili pepper, seeded and finely chopped
½teaspoon ground cumin
1bunch scallions, thinly sliced
1pint cherry tomatoes, halved
1can (15 ounces) black beans, drained
Grated rind and juice of 3 limes
½bunch fresh cilantro, finely chopped
1avocado, thinly sliced (for garnish)

1. In a dry skillet, toast the quinoa over medium heat, stirring constantly, for 2 minutes or until the grains are aromatic.

2. In heavy-bottomed saucepan, combine quinoa, water, and a pinch of salt. Bring to a boil. Lower the heat to medium and simmer for 15 minutes. Transfer to a large bowl, and fluff with a fork. Leave to cool.

3. In the skillet over medium heat, heat the oil. Add the onion, garlic, and chili pepper. Cook, stirring often, for 3 minutes. Add the cumin, and cook 2 minutes more. Leave to cool.

4. Add onion mixture to the quinoa with the scallions, tomatoes, black beans, lime rind and juice, and cilantro. Toss gently. Taste for seasoning, and add more salt and black pepper, if you like. Garnish with avocado. Karoline Boehm Goodnick

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