Quinoa is a grain that deserves broader use beyond tabbouleh, if only because it looks so cool (those tiny circles). It makes a great gluten-free alternative to bulgur (a parboiled cereal typically made from durum wheat) for celiacs. This salad is reminiscent of tabbouleh but with a Mexican twist.
Gluten-Free Quinoa & Black Bean Salad
Serves 4
1 C quinoa (you must rinse well before cooking or you can end up with a funky taste)
2 C water
1 cup black beans (cook from scratch or, if canned, rinse well)
1 C corn (canned or frozen)
1 small red onion, diced
1 colored pepper, diced (we used orange)
1 medium salad tomato, squeezed (to remove water) and diced
Crushed red pepper flakes to taste
2 T red wine vinegar (pomegranate-infused if you can find it)
Chopped cilantro
Bring the water to boil and add the (rinsed) quinoa. Simmer for 10 to 15 minutes until all water is absorbed, and quinoa looks transparent. Cool and then add the black beans, corn, onion, pepper and tomato. Mix well and season with the red pepper flakes and red wine vinegar. Add the cilantro and serve.
