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FareShare Gazette -- December 2006 Recipes

Make FareShare Gazette -- December 2006 Recipes at home with Canned Black Beans Rinsed And Drained, Red Wine Vinegar, Garlic, Cayenne Pepper, and Fresh Lime Juice. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1 1/2 tbsp
• 1 tsp
• 1/4 tsp
• 1/3 cup
• 1/2 tsp
• 1/3 cup
• 2 tbsp
• 1/4 cup
• 1 tbsp
• 1/2 tsp
• 1/4 tsp

Method (preview)

1. 1

   Rinse quinoa in a fine sieve under cold running water until water runs clear.

2. 2

   Put quinoa in a pot with 2 1/4 cups water.

3. 3

   Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender.

4. 4

   Fluff quinoa with a fork and transfer to a large bowl and allow to cool.

5. 5

   Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.

6. 6

   In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking.

7. 7

   Drizzle over salad and toss well with salt and pepper.

8. 8

   Salad may be made a day ahead and refrigerated, covered.

9. 9

   Bring to room temperature before serving.

10. 10

    Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered.

11. 11

    Remove from heat and let stand, covered, 5 minutes.

12. 12

    Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife.

13. 13

    Meanwhile, whisk together lemon zest and juice, butter, honey, salt and pepper in a large bowl until combined.

14. 14

    Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes.

15. 15

    Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve).

16. 16

    Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam until quinoa is tender, fluffy, and dry, about 5 minutes.

17. 17

    Remove from heat and let stand (still covered) 5 minutes.

18. 18

    Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions and mint; salt and pepper to taste.

19. 19

    Steamed quinoa has an unbelievably light and fluffy texture.

20. 20

    If you can get fresh-picked corn, you can add it to the salad raw�even without cooking, the kernels will be sweet and tender.