• Red Quinoa and Navy Bean Salad with Lime Cumin Vinaigrette

    Ingredients

    Salad

    8 portions

    • Ingredients
      Amount
    • Water
      ¾ cup
    • Bay leaf
      1 each
    • Red quinoa
      ½ cup
    • Kosher salt
      ½ tsp.
    • Lime juice
      1 Tbsp.
    • Navy beans, drained and rinsed
      15 oz.

    • Ingredients
      Amount
    • Yellow zucchini
      2 each
    • Olive oil
      3 Tbsp.
    • Rosemary, minced
      1 Tbsp.
    • Pimenton (smoked paprika)
      1 tsp.
    • Almonds, sliced, toasted
      ¼ cup
    • Sunflower seeds, toasted
      ¼ cup
    • Olive oil
      2 Tbsp.
    • Cilantro, chopped
      ½ cup

    Vinaigrette

    • Ingredients
      Amount
    • Garlic
      2 tsp.
    • Serrano, seeded and minced
      1 each
    • Lime juice
      ¼ cup
    • Lime, zest of
      1 each
    • Lemon juice
      3 Tbsp.
    • Cumin seed, toasted
      ½ tsp.
    • Kosher salt
      ½ tsp.
    • Cayenne
      ¼ tsp.
    • Olive oil
      ½ cup

    • Ingredients
      Amount
    • Cilantro sprig
      for garnish

    Method

    For the quinoa and beans

    1. Bring the water and bay leaf to a boil in a small sauce pot and add the quinoa, reduce to a simmer, cover, and cook for 15 minutes. Remove from the heat and let rest for 10 minutes. Fluff with a fork and season with the kosher salt and lime juice. Cool completely and add the beans; set aside.

    For the grilled zucchini

    1. Preheat the grill to high. Cut off the stems and cut lengthwise into 1/2-inch-thick planks. Place in a bowl with the olive oil and rosemary, and the pimenton. Toss to combine. Grill on both sides until colored and cooked, about 6 minutes. Remove and cool, and cut into small chunks.
    2. Add grilled zucchini to the bowl of beans and quinoa. Add most of the toasted nuts, olive oil, and cilantro and toss to combine; set aside some of the toasted nuts for garnish.

    For the vinaigrette

    1. Combine all the ingredients except for the olive oil in a blender and puree until combined. Add the olive oil while the blender is running to create a creamy dressing. Set aside.

    To finish

    1. Pour half the vinaigrette over the salad and stir to coat. Taste and add more until the balance is to your liking. Serve on a small plate and top with the reserved toasted nuts and a cilantro sprig.