INGREDIENTS

INSTRUCTIONS

FOR DRESSING
*available at specialty foods shops and natural foods stores
In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and
letting them settle before pouring off most of water, until water runs
clear and drain in a large fine sieve.
In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa
in sieve and rinse under cold water. Set sieve over a saucepan of boiling
water (quinoa should not touch water) and steam quinoa, covered with a
kitchen towel and lid, until fluffy and dry, about 10 minutes (check water
level in kettle occasionally, adding water if necessary).
While quinoa is cooking, in a small bowl toss beans with vinegar and salt
and pepper to taste.
Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper,
jalapenos, and coriander and toss well.
Make dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a
stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste.
Salad may be made 1 day ahead and chilled, covered. Bring salad to room
temperature before serving.
Serves 4 to 6 as an entree or 8 as a side dish.
Gourmet July 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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