food Program

Bolivian Quinoa and Black Bean Salad with Summer Salsa Cruda

Contributed by Pooja Mottl

Serves 6-8
12 tsp canola, extra virgin olive, or sesame oil
1 cup quinoa (brown or black), rinsed
14 to 12 tsp ground cumin
12 tsp ground coriander
12 tsp chili powder
1 34 cup cold water
2 tbsp, plus 2 tsp white wine vinegar
12 tsp sea salt
1 can organic black beans, rinsed several times, drained 
For salsa cruda:
34 to 1 lb organic roma tomatoes (about 8), stem portion and seeds removed, diced small
14 medium yellow onion, minced
1 inch long segment jalapeno pepper, minced (or to taste)
1 tbsp lime juice
2 organic mangos, diced small
1 lg handful cilantro, very finely chopped (or to taste)
12 tspn sea salt, plus 1-2 pinches
Place rinsed and drained quinoa into a heavy sauce pot, and toast over medium flame for a few minutes until the grain becomes slightly browned. Next, stir in oil, then spices, and continue to cook another minute. Add water, bring to a boil, then lower heat and simmer, covered, for 20 minutes. Fluff with a fork and let grain remain in pot.

In the same pot, add vinegar, salt, and beans, and cook for a minute or two over low heat. Transfer beans and quinoa mixture to a large mixing bowl and let cool.

In a separate mixing bowl, add all salsa ingredients and gently stir to incorporate. Taste for seasoning.

Add salsa cruda to quinoa mixture and gently stir with a wooden spoon to fully incorporate. Season to taste, plate, and enjoy as a deliciously healthful main course or side dish.