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

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.

Suggested Pairing

Juicy, plummy Malbec from Argentina.

You May Like

Aggregate Rating value: 5

Review Count: 578

Worst Rating: 0

Best Rating: 5