Black & White Quinoa Salad.
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Originally uploaded by thekateblack.
Black & White Quinoa Salad.
2 cups cooked quinoa*
1 can (approx 15 oz) black beans, drained and rinsed well.
3 ears' worth of fresh corn. (or 3/4 cup frozen, thawed corn.)
1 cup grape tomatoes, chopped.
1 small white onion, diced.
1/2 bunch fresh cilantro, chopped.
6 tomatillos, husked & chopped.
1 clove garlic, minced.
1 small jalapeno, minced.
zest of 1 lime.
juice of 1 lime.
2 Tbsp olive oil.
While quinoa is cooking, sauté the tomatillos & garlic in olive oil, until the tomatillos soften and the flavor brightens up. Raw tomatillo can be used, but cooking them cuts down on starch and brings out their naturally lemony flavor.
Combine all ingredients in a large bowl & blend well. Cover, and let sit for 1 hour for flavors to blend.
*To make quinoa:
Blend 2/3 cup white quinoa + 1/3 cup black quinoa. Soak in hot water for 5 minutes. Soaking loosens the bitter saponin that coats each grain, and is an important part of preparation.
Add your 1 cup of quinoa + 1.5 cups of water to a heavy bottomed pot. Bring to a rapid boil. When it hits rapid boil, throw in a pinch of salt, put a tight lid on the pot and lower heat to a simmer. Let cook for 15 minutes, or until all water is absorbed and the germ has loosened from the grains. The germ is that little "tail" that curls around each caviar-like grain. Yields about 2 cups.