- Fresh lime juice - 5 Art. spoons (for sauce)
- Salt - 1 Teaspoon (for sauce)
- Garlic - 1 Tooth (finely ground, for sauce)
- Fresh cilantro - 1/4 cup (finely chopped, for sauce)
- Ground cumin - 1 teaspoon (for sauce)
- Olive oil - 1/3 Glass (for sauce)
- Grinded pepper - - To taste (for sauce)
- Quinoa - 1 Glass
- Table salt - 1 Art. a spoon
- Black beans - 400 Grams
- Corn - 1 cup (fresh)
- Sweet pepper - 1 Glass (finely chopped)
- Chile - 1 Piece (Peeled and chopped)
- Fresh cilantro - 1/4 cup (finely chopped)
- Green onions - 1/4 Cups (finely chopped)
Ingredients for the sauce. Whip the lime juice, salt, garlic, coriander and cumin. Constantly whisk and gradually add olive oil in a thin trickle until the mass unites. Season with pepper to taste and set aside. Wash the quinoa well in cold water, several times changing the water. Pour the swan into a sieve. Boil water in a saucepan (about 6 cups), add water. Fill the quinoa and boil for 10 minutes. In the meantime, prepare gauze and a sieve for a steam bath (it is better to use a steamer). While the quinoa is brewed, you can prepare other ingredients. Pour the quinoa into a prepared sieve with gauze. Pour a small amount of water into the bottom of the steamer (pans) and bring to a boil. Place a sieve over boiling water and cover. Make sure that the quinoa does not touch the water. Cook for 10 minutes. Then stir with a fork and allow to cool. In a large bowl, combine the quinoa, beans, corn, chopped peppers, jalapen pepper, cilantro and green onions. Stir gently. Cool the salad to room temperature and can be served to the table. Bon Appetit.
Servings: 6