Red Kidney Bean and Quinoa Salad

Since I've started this food blog I've found that I'm constantly tempted to try to stage exotic and elaborate dishes when it comes to planning meals, but this temptation often comes crashing with a resounding thud against the scheduling demands of modern life. But I take comfort — not pleasure, mind you, that would be mean — in the fact that there's lots of other people like me who often need just to make a nourishing dinner without too much fuss and bother. And so I'd like to think that some of my simpler and less fancy dishes are just what a lot of you like to see.

Fortunately it's easy to sustain yourself on simple fare without losing flavor, and this kidney bean and quinoa salad packed with good carbohydrates and proteins meets those requirements. You can make this as a side dish for a more elaborate luncheon or dinner, but it makes a terrific no-fuss supper on its own when time is at a premium.

Red Kidney Bean and Quinoa Salad

Recipe by Lisa Turner Published on May 16, 2008 Simple and nourishing, this colorful red bean, quinoa and corn salad is a complete meal in itself, served warm or cold Preparation: 10 minutes Cooking time: 15 to 20 minutes Print this recipe Ingredients: 1 cup dried red kidney beans (3 cups cooked or 2 14 oz cans) 3/4 cup quinoa (2 cups cooked) 1 clove garlic, crushed or minced 1 cup fresh or defrosted frozen corn 1 celery stalk, diced 3 jalapeños, seeded and diced 1 tablespoon red wine vinegar 1 1/2 teaspoons sea salt 1 teaspoon fresh ground black pepper 1 teaspoon ground cumin 1/4 cup fresh cilantro, chopped 1/3 cup olive oil 1/4 cup lime juice Instructions: Rinse the kidney beans and soak for 8 hours or overnight covered in several inches of water. Rinse the quinoa under cold running water, and soak in 1 1/2 cups water in a small saucepan. Drain and rinse the kidney beans and transfer to a medium saucepan. Add several inches of fresh water and bring to a boil. Reduce heat to low, add the garlic, and cover. Cook gently for 1 hour or until the beans are tender but not falling apart. Drain and transfer to a large bowl and toss with the corn, celery, jalapeños, vinegar, salt, pepper and cumin. Meanwhile, bring the quinoa to a boil, then immediately reduce the heat to low and cover with a tight-fitting lid. Cook for 15 to 20 minutes or until the water is completely absorbed. Fluff with a fork and set aside until the beans have finished. Transfer the quinoa to the salad bowl and add the cilantro, olive oil and lime juice. Toss gently, and serve warm or chilled. Makes 6 main servings or 8 to 12 side servings