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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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Quinoa with Black Bean Salad

Not having much experience with quinoa, I searched the web and found a recipe. Feeling my way, I went about adjusting this and that until I came up with this version. We make a corn salad with black beans, a rice salad with black beans and this is sort of a combination of those recipes. I understand that quinoa is a complete protein and revered by vegans and vegetarians, an even tougher group of foodies than my usual kosher crowd. I've added a hit of lime juice and like the way it pulls the jalapeno and cilantro together. This is good!



Kosher Status: Parve
Number of servings: 8 - 10
Main Ingredient(s): Quinoa
Preparation Time: 00:30
Cooking Time: 00:30
Skill Level: 1 - Easy (1 Easy - 5 Hard)
Estimated POINT value:


Ingredients:


  • 1 tablespoon canola oil
  • 1 yellow onion, medium diced
  • 1 tablespoon minced garlic
  • 1 jalapeno, seeded and finely minced
  • 3/4 cup quinoa, rinsed and drained
  • 1 1/2 cups pareve vegetable broth
  • 1 1/4 teaspoons cumin
  • 1/4 teaspoon cayenne pepper
  • Juice of 1 lime
  • 1 cup frozen white corn kernels
  • 1 red bell pepper, medium diced
  • 1 x 15 oz. can black beans, rinsed and drained
  • 1/4 cup chopped cilantro



Steps:

Saute the onion in the heated oil over medium heat until tender, about 5 minutes. Remove from the heat and add the garlic and jalapeno. Stir.

Add the quinoa to the onion mixture and stir to coat with oil. Add the broth, cumin, cayenne, salt and pepper. Return to the heat and bring to a boil. Turn down the heat, cover and simmer for 20 minutes, until the liquid is absorbed and the quinoa is tender.

Remove from heat and add the remaining ingredients. We served this at room temperature.



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