© Stephanie Foley
Active Time
20 MIN
Total Time
45 MIN
Yield
Serves : 4

At L.A. Bento in Los Angeles, chef Chad Aaland makes quinoa salad with three types of beans and house-pickled onions. This streamlined version with black beans and jarred cocktail onions is tasty, too.  More Salads with Grains

How to Make It

Step 1    

In a medium saucepan, combine the quinoa, water and a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Spread the quinoa on a baking sheet; refrigerate for about 20 minutes.

Step 2    

Meanwhile, in a small skillet, toast the cumin seeds over high heat, shaking the pan, until fragrant, about 2 minutes; transfer to a blender. Add the lime juice and oil and blend. Season with salt and pepper.

Step 3    

Pour the dressing into a bowl and add the black beans, bell pepper, cilantro and cocktail onions. Scrape the quinoa into the bowl, season with salt and pepper and serve.

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