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.
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
1. 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.
3. Toss the black beans, peas, red pepper, chili pepper and cilantro with the quinoa.
4. 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.
Yield: 6 servings.
Advance preparation: This will keep for a day in the refrigerator before serving, and the leftovers will be good for a couple of days.
Nutritional information per serving (6 servings): 252
calories; 9 grams fat; 1 gram saturated fat; 2 grams polyunsaturated
fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 32 grams
carbohydrates; 7 grams dietary fiber; 217 milligrams sodium (does not
include salt to taste); 9 grams protein.
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”
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