Friday, October 19, 2012
Cilantro, Lime and Quinoa Salad
Since I learned that cilantro is the most widely used herb in the world, about ten years ago, I have wanted to write a cookbook devoted to it. I'm sure it has nothing to do with my unabashed addiction to lime, cilantro's constant companion.
If I were to write such a book, this salad would kick it off. It's bursting with flavor and perfect as a side dish or a hearty, vegan entree. Plus -- and this is a feat of nature -- my kids love it, especially the baby. Thank you to my friend Christi who inspired this recipe.
1 cup quinoa, rinsed and drained
1 1/4 cup vegetable broth
1 pint grape tomatoes, halved
1/2 bunch cilantro, roughly chopped
2 avocados, diced
3 scallions, sliced on a bias
1 15-ounce can of black beans, rinsed and drained
2 limes, zested and juiced
1/4 cup canola oil
1/4 teaspoon sea salt
1 teaspoon Serrano pepper, minced
1 garlic clove, minced
pinch granulated sugar
Bring the quinoa and vegetable broth to a simmer in a medium sauce pan, reduce heat to low, cover and cook until done.
Meanwhile, prepare the tomatoes, cilantro, avocados and scallions.
Whisk together the dressing ingredients in a small jar. Take a small portion of the cilantro and chop very finely and add to the dressing.
When the quinoa is cooked, fluff with a fork and add half of the dressing. Add the remaining ingredients and dressing to the pan and stir to combine. You really don't want to overwork this or it will become all mashed together, especially the avocado.
Allow the salad to sit in the refrigerator for at least half an hour, longer if you desire a cold salad.