📝 About This Recipe
Transport your palate to the high-altitude peaks of the Andes with this vibrant, nutrient-dense Quinoa Ensalada. This dish celebrates the ancient 'mother grain' by pairing its nutty, delicate crunch with a rainbow of crisp vegetables, creamy avocado, and protein-rich black beans. It is a masterclass in texture and balance, finished with a bright citrus dressing that makes every forkful sing with freshness.
🥗 Ingredients
The Grains
- 1 cup White or Tri-color Quinoa (thoroughly rinsed in a fine-mesh strainer)
- 2 cups Vegetable Broth (low-sodium for better salt control)
- 1/2 teaspoon Sea Salt (for the cooking water)
The Garden Mix
- 1.5 cups Black Beans (one 15oz can, drained and rinsed)
- 1 large Red Bell Pepper (finely diced)
- 1/2 large English Cucumber (seeded and diced)
- 1 cup Cherry Tomatoes (halved)
- 1/4 cup Red Onion (very finely minced)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1 large Hass Avocado (diced just before serving)
- 1/2 cup Sweet Corn (fresh, frozen, or roasted)
Zesty Lime-Cumin Vinaigrette
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 3 tablespoons Fresh Lime Juice (about 2 juicy limes)
- 1 teaspoon Honey or Agave (to balance acidity)
- 1/2 teaspoon Ground Cumin (toasted if possible)
- 1 clove Garlic (grated or pressed)
- 1/4 teaspoon Smoked Paprika (for a hint of earthiness)
👨🍳 Instructions
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1
Rinse the quinoa under cold running water for at least 60 seconds using a fine-mesh sieve. This is crucial to remove the saponin, a natural coating that can make quinoa taste bitter.
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2
In a medium saucepan, combine the rinsed quinoa, vegetable broth, and sea salt. Bring the mixture to a vigorous boil over medium-high heat.
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3
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes. The quinoa is done when the liquid is absorbed and the grains look translucent with a tiny white 'tail' spiraling out.
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4
Remove the pan from the heat and let it sit, covered, for 5 minutes. This steaming period ensures the fluffiest texture.
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5
Remove the lid and fluff the quinoa gently with a fork. Spread it out on a large baking sheet or plate to cool to room temperature quickly.
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6
While the quinoa cools, prepare the vinaigrette. In a small jar or bowl, whisk together the olive oil, lime juice, honey, ground cumin, grated garlic, and smoked paprika until emulsified.
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7
In a large mixing bowl, combine the black beans, diced red pepper, cucumber, cherry tomatoes, red onion, and corn.
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8
Add the cooled quinoa to the vegetable mixture and toss gently to combine.
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9
Pour the vinaigrette over the salad and toss again until every grain and vegetable is lightly coated.
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10
Fold in the chopped cilantro. Taste and adjust seasoning with additional salt or lime juice if needed.
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11
Just before serving, gently fold in the diced avocado to prevent it from browning or getting too mushy.
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12
Transfer to a serving platter and garnish with an extra sprig of cilantro or a lime wedge for a professional touch.
💡 Chef's Tips
Rinsing is non-negotiable; it transforms the flavor from 'earthy-bitter' to 'nutty-sweet'. For extra depth, toast the dry quinoa in the pot for 2 minutes before adding the broth until it smells like popcorn. If you have time, let the salad chill in the fridge for 30 minutes (without the avocado) to let the flavors meld. To keep the red onion from being too sharp, soak the minced pieces in cold water for 5 minutes, then drain before adding. Substitute quinoa with farro or bulgur for a different chewy texture, though it will no longer be gluten-free.
🍽️ Serving Suggestions
Serve as a light lunch alongside a chilled glass of Sauvignon Blanc. Top with grilled shrimp or blackened salmon for a high-protein dinner. Use it as a filling for vegetarian tacos or burritos with a dollop of Greek yogurt. Pair with a side of warm corn tortillas or thick-cut plantain chips. Serve inside hollowed-out bell peppers for a beautiful, festive presentation.