Quinoa, Pea and Black Bean Salad With Cumin Vinaigrette
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1cup quinoa
- 1½cups water
- Salt to taste
- 115-ounce can black beans, drained and rinsed, or 1½ cups cooked black beans
- ¾cup fresh English peas (1 pound in the pod), raw or steamed 5 minutes (to taste)
- 1red bell pepper, diced
- 1serrano chili, seeded if desired and finely chopped (optional)
- ½cup chopped cilantro, plus several sprigs for garnish
- 2tablespoons fresh lime juice
- 1tablespoon red wine vinegar or sherry vinegar
- 1small garlic clove, puréed
- ½teaspoon cumin seeds, lightly toasted and ground
- 3tablespoons extra virgin olive oil, or a combination of olive oil and grapeseed oil
- ¼cup buttermilk
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
321 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 6 grams polyunsaturated fat; 47 grams carbohydrates; 13 grams dietary fiber; 3 grams sugars; 14 grams protein; 690 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1½ cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.
- Step 2
Toss the black beans, peas, red pepper, chili pepper and cilantro with the quinoa.
- Step 3
Mix together the lime juice, vinegar, salt to taste, garlic and cumin. Whisk in the olive oil and the buttermilk. Toss with the salad and serve.
Tip
- Advance preparation: This will keep for a day in the refrigerator before serving, and the leftovers will be good for a couple of days.
Private Notes
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Cooking Notes
Sarah
A delicious quinoa salad--easy and light, as it should be. I used frozen peas and the dish was fine, although fresh would have added more texture.
I would just caution that you should not make more than you can eat in one sitting. In contrast to a lot of hearty salad recipes, the leftovers don't keep their flavor at all after a night in the fridge.
Gwen
This was a tasty dish easy to put together on a week night. For the dish to be flavorful to our taste I added 4 times the amount of cumin, doubled the garlic (minced to make life easy), twice the amount of lime juice and lime zest. Used cayenne pepper instead of a whole pepper as I did not have one on hand. To make this a main course with additional protein, I added shrimp.
pix
Yum! Have made this twice, once with black beans from scratch and then with canned beans. Doubled garlic, used more lime juice and zest, and no buttermilk. Topped with an avocado and some pine nuts. Both times I used fresh peas. You can buy them shelled at Trader Joe. They are very perishable so use them right away. Found the beans from scratch were better. Use a pressure cooker to save time.
Mike
Replaced the peas with edamame beans (that’s what I had on hand in the freezer) and it worked well. Delicious recipe.
Jena
For those who thought the leftovers were flat, just double the dressing when you prepare it and save half to add the next day. We doubled the cumin and added corn, feta, and chopped kale, which were welcome additions.
Gloria
Made for Sarah at appointment,s event before Christmas. Didn’t have peas, it was very tasty.
AAS
Subbed plain yogurt for buttermilk. Used cumin powder. Doubled the dressing volume. Really nice, rave reviews. Was still quite good the day after.
gibby
I really liked this, including the buttermilk in the dressing, which I wondered about. I doubled the cumin and used a large clove of garlic, mindful of others' suggestions about blandness, and the result was delicious. (Also: used green beans, cut into small dice, because that's what I had.) But next time I might cut the quinoa in half in order to have a beanier version.
mbishop
Should add red onion.
Jena
For those who thought the leftovers were flat, just double the dressing when you prepare it and save half to add the next day. We doubled the cumin and added corn, feta, and chopped kale, which were welcome additions.
anami
this is a good basic recipe that has lots of room for variations: corn instead of black beans, double the garlic and lime juice and cumin, add the zest,. Go vegan and leave out the buttermilk...if want some sweet notes, add dried cranberries.
Cheryl
Delicious! Added lime zest. Added cayenne pepper instead of Serrano chili. Also added much more cumin.
Stacey
Absolutely DELICIOUS. I made it without the Buttermilk. Didn't have Serano chile, so I added about a 1/4 tsp of Red Pepper Flakes to the pan with the toasting cumin seeds. I didn't have coriander seeds but had powder, and mixed that into the frying pan. Was sooooo good, there were no leftovers for lunch for the next day!
Emily
Question for NYT or anyone who has cooked this - would this be okay without the buttermilk? Could I just add more lemon?
Stacey
I'm vegan, so I made it without the Buttermilk or any substitute for it. It was delicious.
CCScotty
Bland - need to up the spices and/or add fresh herbs
Greg
I used only one can of black beans but added a can of corn. Tasty and colourful.
Laura
Will definitely be making this again! I added an extra serrano pepper, lemon zest (forgot to zest the limes before I tossed the rinds out), feta, and some extra garlic, which was great! Like most of MRS's recipes, if you are from a non-white culture, you may want to be generous (or even double) all of the seasonings to ramp up the flavor.
Michael S
Wonderful. In place of peas, I grated raw beets and marinated them in a bit of the dressing while the quinoa cooked. Great flavour, great colour.
krelco
I really liked this dressing. I ground the cumin and garlic together with a mortar and pestle. served on a bed of spinach.
Odessa
Very nice salad. I followed suggestions about increasing the spice and used 3/4 teaspoon each cumin and coriander seeds toasted and ground. Instead of the optional serrano chili, I used 3/4 teaspoon smoked paprika. My personal preference when I make this again would be to use only 1/2 cup quinoa so that the quinoa to bean ration would be more even.
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