American
Lime-Cumin Quinoa and Black Beans
Fluffy toasted quinoa, black beans, charred corn, tomato, and scallion meet a cumin-lime dressing for a warm grain dish with distinct kernels, bright acidity, and gentle chile heat.
6 servings · 20 minutes prep · 25 minutes cook
Ingredients
Quinoa and Vegetables
- 1 1/4 cups quinoa, rinsed in a fine sieve and drained well
- 2 cups low-sodium vegetable broth
- 1 teaspoon Diamond Crystal kosher salt, divided
- 1 tablespoon olive oil
- 2 cups corn kernels, fresh or frozen, thawed and dried if frozen
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 large ripe tomato, seeded and cut into 1/2-inch dice
- 4 scallions, thinly sliced
Cumin-Lime Dressing
- 1/4 cup fresh lime juice
- 3 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons ground cumin
- 1/8 teaspoon cayenne pepper
- 1/2 cup chopped cilantro leaves and tender stems
Directions
Toast and Steam the Quinoa
- Set the well-drained quinoa in a dry saucepan over medium heat. Cook, stirring, for 3 to 4 minutes until the grains smell nutty and stop clumping; do not let them brown darkly.
- Add the vegetable broth and half the salt. Bring to a boil, cover, reduce to low, and cook for 15 minutes. Remove from the heat and rest, still covered, for 10 minutes, then fluff with a fork.
Char the Corn and Warm the Beans
- Heat the olive oil in a large skillet over medium-high. Add the dried corn in one layer and leave undisturbed for 2 minutes, then stir and cook 2 to 3 minutes more until scattered kernels are browned.
- Add the black beans and cook for 2 minutes, just until hot. Stop before the bean skins split widely.
Dress and Fold
- Whisk the lime juice, extra-virgin olive oil, cumin, cayenne, and remaining salt in a broad bowl.
- Add the warm quinoa, corn, and beans and fold until glossy. Cool for 5 minutes, then fold in the tomato, scallions, and cilantro. Taste for lime and salt and serve warm or at room temperature.
