QUINOA, PEA AND BLACK BEAN SALAD WITH CUMIN VINAIGRETTE

Quinoa, Pea and Black Bean Salad With Cumin Vinaigrette image

This salad was inspired by the fresh English peas that are in markets for only a month or so at this time of year, but in a pinch you could use frozen peas.

Provided by Martha Rose Shulman

Time 35m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup quinoa
1 1/2 cups water
Salt to taste
1 15-ounce can black beans, drained and rinsed, or 1 1/2 cups cooked black beans
3/4 cup fresh English peas (1 pound in the pod), raw or steamed 5 minutes (to taste)
1 red bell pepper, diced
1 serrano chili, seeded if desired and finely chopped (optional)
1/2 cup chopped cilantro, plus several sprigs for garnish
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar or sherry vinegar
1 small garlic clove, puréed
1/2 teaspoon cumin seeds, lightly toasted and ground
3 tablespoons extra virgin olive oil, or a combination of olive oil and grapeseed oil
1/4 cup buttermilk

Steps:

Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/2 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.
Toss the black beans, peas, red pepper, chili pepper and cilantro with the quinoa.
Mix together the lime juice, vinegar, salt to taste, garlic and cumin. Whisk in the olive oil and the buttermilk. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 9 grams, Fiber 13 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 680 milligrams, Sugar 3 grams