|Diet Nutritional Stats Quinoa and Black Bean Salad|
|Serving Size 122 g|
|Amount Per Serving|
|Calories 302||Calories from Fat 56|
|% Daily Value|
|Total Fat 6.2g||10%|
|Saturated Fat 0.9g||4%|
|Total Carbohydrates 50.0g||17%|
|Dietary Fiber 8.8g||35%|
|Vitamin A 7% Vitamin C 27% Iron 20% Calcium 6%|
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 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 pepper to taste.
Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.
In a small bowl whisk together lime juice, salt, and cumin and oil, 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.