Southwestern Quinoa Salad, by Way of the Pantry
★★★★★
SERVES
4
Ingredients
1 1/2 cups
quinoa
1 cup
corn (or two ears of corn, with the kernels sliced off)
1 teaspoon
cumin seeds
1 1/2 cups
black beans, cooked
1 pint
cherry tomatoes, halved
1 cup
feta, crumbled
3
green onions, sliced (the whites and the greens)
1/2 teaspoon
smoked paprika
2
poblano chiles
2 tablespoons
olive oil
2 tablespoons
lime juice
1/4 cup
orange juice
Instructions
- Bring three cups of salted water to boil in a large saucepan. While it warms, rinse the quinoa well under cold water. When the water boils, add the quinoa and stir. Cover the pot, reduce to a simmer, and cook for about 15 minutes -- the quinoa should still have a slight bite. (You want it well before mushy.) Then drain it well and add to a large salad bowl.
- While the quinoa cooks, heat a cast-iron skillet or wok on high, without adding oil. When the pan is hot, toss in the corn, stirring occasionally, until the kernels are singed. It should take at least five minutes, possibly as much as ten. When they are almost done, add the cumin seeds to the skillet and toast briefly. Then add both to the large salad bowl.
- To the same salad bowl, add the halved cherry tomatoes, the cooked beans (drained and rinsed, if using canned), the feta, the sliced green onions, and the smoked paprika.
- Roast the poblano peppers until blackened. (I use the open flame on the stove.) Let cool, then peel, seed, and chop roughly. Add these to the bowl too.
- Toss the salad together and add salt to taste. Then whisk together the oil, lime juice, and orange juice. Toss the salad with the dressing. Taste. You may want more oil or more lime juice. Adjust as desired. Taste again. Serve.
