I had gastric bypass surgery 4/4/11. My daughter is a vegan and we invited the family to our house for 4th of July. I found this recipe and made it. Not only did my daughter and I love it, but everyone had some and even my hubby liked it! I think it is very tasty and wanted to use Quinoa (keen wa) as my daughter uses it. I like the nutty taste and will use it again and again in recipes. It has lots of protein in it and I need 60-75 grams of protein since my RnY gastric bypass surgery Hope you enjoy as much as we did!
I buy the already washed, ready to go quinoa in the box.It is called Ancient Harvest Brand and is pre-washed, No rinsing! and cooks in only 10-15 minutes. If you cannot find it: In a bowl wash quinoa in at least 5 changes of cold water, rubbing grains and letting them settle before pouring off most of water until water runs clear and then drain in large sieve.
In a saucepan of salted water cook quinoa 10 minutes.
Drain quinoa in sieve and rinse under cold water
Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes. (add water as needed if level is low).
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, pickled jalepenos and cilantro and toss well.
Make dressing: In a small bowl whisk together lime juice, salt, cumin and add oil in a stream, whisking until mixed well.
Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered, Bring to room temperature before serving.