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Red Kidney Bean and Quinoa Salad




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original recipe from "Yanuq Cooking Peru"




List of Ingredients




* 1 ½ cup quinoa
* 2 cups red kidney beans
* 2 tablespoons balsamic vinegar
* 1 tsp. salt
* 1 tsp. pepper
* 1 cup red peper, chopped
* ¾ cup ají amarillo fresco / fresh yellow aji (chili), seeded and deveined, chopped
* ½ cup cilantro, chopped
* 2 cups corn kernels, cooked
* 3 tablespoons celery, chopped
* 8 tablespoons lemon juice
* 2/3 cup olive oil
* 2 teaspoons cumin

Recipe



Wash quinoa changing water several times.

Cook quinoa in salted water for 10 minutes.

Drain in a sieve and rinse under cold water.

Place sieve over a pan with boiling water. Quinoa must not touch water.

Cover with a kitchen towel and lid and steam quinoa for 10 minutes.

Combine red kidney beans with balsamic vinegar and 1 teaspoon salt and pepper.

Once quinoa is cooked, remove from pan and let it cool.

Add beans, red pepper, aji, cilantro, corn, celery, lemon juice, olive oil, and cumin.

Add additional salt and seasoning to taste.

Serve.

Yield: 8 servings