Make this spicy poblano, corn, black bean and quinoa salad recipe to serve with whatever you're grilling, or have a larger portion as a main dish. To use canned beans, skip Step 1 and add about 2½ cups beans in Step 7.
Nutrition per serving may change if servings are adjusted.
12 cups water, divided
1 cup dried black beans
6 cloves garlic, peeled
1½ teaspoons salt, divided
4 medium poblano peppers
⅔ cup red quinoa
3 large ears fresh corn, husked
6½ tablespoons extra-virgin olive oil, divided
1 large red onion, halved and sliced
1 teaspoon whole cumin seeds, toasted and ground (see Tip)
1 cup crumbled cotija cheese
¼ cup fresh lime juice, plus 1 whole lime, cut into 12 wedges
2 cups cherry tomatoes, halved
½ cup cilantro leaves
1 avocado, thinly sliced
Combine 8 cups water, beans and garlic in a large saucepan. Bring to a boil over high heat. Reduce heat to a simmer and cook the beans until tender, 1 to 1¼ hours. Add ½ teaspoon salt and simmer another 10 to 15 minutes so the salt can flavor the beans. Drain and discard garlic; let cool.
Meanwhile, preheat broiler to high.
Place peppers on a baking sheet and broil 3 to 4 inches from heat source, turning often, until blistered and charred, 8 to 15 minutes total. Transfer to a paper bag and seal or place in a bowl and cover with plastic wrap. Let stand 10 minutes. Peel the peppers and discard the stems, ribs and seeds. Tear the peppers into fat strips and cut the strips in 1-inch lengths.
Bring 4 cups water to a boil in a medium saucepan. Add quinoa and ¼ teaspoon salt; boil until tender but still crunchy, 10 to 14 minutes. Drain well and spread on a plate to cool.
Meanwhile, bring another pot of water to a boil. Add corn and cook for 3 minutes. Let cool slightly, then slice the kernels off the cobs with a sharp knife.
Heat 1½ tablespoons oil in a medium nonstick skillet over medium-high heat. Add onion and ¼ teaspoon salt. Cook, stirring frequently, until limp and speckled with charred spots, 4 to 8 minutes. Stir in cumin.
Combine the beans, the peppers, the corn, the onion and cheese in a large bowl. Add the remaining ½ teaspoon salt and toss. Add the remaining 5 tablespoons oil and lime juice and toss again. Gently stir in the quinoa.
Just before serving, stir in the tomatoes and cilantro. Serve the salad with avocado and lime wedges.
Make Ahead Tip: Prepare through Step 7, cover and refrigerate for up to 1 day. Finish with Step 8 just before serving.
Tip: Toasting brings out the flavor in spices like the cumin. Toast seeds in a dry skillet over medium heat, stirring, until fragrant, about 2 minutes. Transfer to a plate to cool. Grind with a spice mill or mortar and pestle.
Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.
256 calories;14.0 g fat(3.0 g sat); 7.0 g fiber; 28.0 g carbohydrates; 8.0 g protein; 117.0 mcg folate; 9 mg cholesterol; 5.0 g sugars; 0.0 g added sugars; 505.0 IU vitamin A; 42.0 mg vitamin C; 78.0 mg calcium; 2.0 mg iron; 282 mg sodium; 526.0 mg potassium
Vitamin C (70% daily value), Folate (29% dv)
Carbohydrate Servings: 2
Exchanges: 1 starch, 1 vegetable, ½ lean meat, 2 fat
Too complicated for the outcome
Thus is too many steps and too much time for what turns out to be identical to any of the hundreds of one-pot Mexican quinoa recipes going around. Give yourself a break and make one of thise.
November 29, 2014
By: EatingWell User
The flavor and textures are fabulous in this salad. I had it as my main dish and others had mega portions.
Pros: I used roasted corn to make it easier
August 04, 2014
By: EatingWell User
Very good. Will make again. To make the recipe a little simpler I used canned beans and I cut the corn off the cob and sauteed it with the onion. I forgot the garlic, cumin, and avocado and it was still very tasty.
July 04, 2014
By: EatingWell User
Made this tonight
This was so amazing! Used feta instead of the Mexican cheese because I couldn't find it. A great Fourth of July feast. Paired it with the Flag cake from your website, what a great dinner!