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This
very easy-to-make Quinoa Salad recipe and photos were shared with me by Karen Calanchini, Food
Stylist and Photographer, of
Redding, CA.
Karen says, "Inca Red Quinoa has a very
impressive red and burgundy coloring. It's unique appearance and texture, plus
its marvelous flavor, makes a very healthy and beautiful dish. This dish goes
well with
Roast Chicken with Thyme Butter
and
Tomatoes Marinated In Herbs."
More delicious
Pasta, Rice, and Grain Recipes.
Red Quinoa Salad with Lime
Chipotle Vinaigrette Recipe
Recipe Type:
Salad and Salad Dressing,
Beans,
Corn,
Chile
Pepper
Yields:
4 servings
Prep time: 30 min
Ingredients:
Lime-Chipotle Vinaigrette (see recipe below)
1 cup uncooked Inca Red Quinoa *
2 cups water
1/2 cup black valentine beans, cooked according to package directions**
1 ear of fresh corn, grilled and kernels cut from the husk***
1/2 red bell pepper,
seeded, cored, and sliced
1/2 orange bell pepper,
seeded, cored, and sliced
1/2 red jalapeno
chile pepper, stemmed, seeded, and chopped
2 green onions, sliced
1/2 teaspoon red pepper flakes
1/4 cup fresh cilantro leaves, chopped
*
Quinoa (Keen-wah) - An ancient food
that has been cultivated in South American Andes since at least 3,000 B.C.
and has been a staple food of millions of native inhabitants who called quinoa the "mother grain" and revered it as sacred. Technically
quinoa is not a true grain, but is the seed of the Chenopodium or Goosefoot
plant. It is used as a grain and substituted for grains because of its
cooking characteristics. Quinoa contains
more high quality protein than any other grain and it is gluten free. The
National Academy of Sciences calls it one of the best sources of protein in
the vegetable kingdom. Red Inca Red Quinao is available in well-stocked
grocery, health food stores, and online at Amazon.com.
**
Heirloom Black Valentine beans are the best black beans available. They are a
nice solid bean with a meaty texture and a rich, nutty flavor. If you source them
very fresh from a grower, there is no need to soak them before cooking.
If using beans older than 1 year, soak
the beans for at least 2 hours, or overnight before cooking; drain off soaking
water before cooking. Check out
Dried Bean Hints and Tips.
***
How To Grill Corn On The Cob
Preparation:
Prepare Lime-Chipotle
Vinaigrette. NOTE: Prepare the vinaigrette earlier in the
day to allow flavors to blend. Stir or shake before serving.
Place quinoa and water into a large pot and bring to a boil.
Reduce to low, cover pot, and let simmer until all water is absorbed, approximately 15 to
20 minutes. When done, the grain appears soft and the red becomes translucent.
Remove from heat and fluff the quinoa with a fork; set aside and let cool
completely.
In a large bowl, combine
the cooled quinoa with the black beans, corn kernels, red bell pepper, orange
bell pepper, green onions, red pepper flakes, and cilantro leaves. Toss the salad with the
prepared Lime-Chipotle Vinaigrette, mixing well.
Refrigerate until ready to serve, but
allow to come to room temperature before serving. Taste and adjust seasonings
(if desired), and gently toss the salad one more time.
 Garnish with cilantro
leaves before serving.
Makes 4 servings.
Lime-Chipotle Vinaigrette:
1 tablespoon garlic
olive oil
Juice from 1 lime
1 teaspoon ground cumin
2
garlic cloves, minced
1 teaspoon chipotle powder
Coarse sea salt
and
freshly-ground
black
pepper to
taste
Cilantro leave for garnish
In a small bowl or small jar with a lid, combine the garlic olive oil,
lime juice, cumin, garlic, chipotle powder, salt, and pepper. Set aside for flavors to blend.
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