By sbhedger, member
Posted: January 5th, 2012
A delicious gluten free and vegan salad that incorporates quinoa with the fresh flavors of cilantro, lime, and toasted cumin. Simple, healthy, nourishing and delicious, this salad ticks all the boxes.
FOR THE SALAD
2 cups quinoa
1/2 red onion, finely minced
1/2 red bell pepper (capsicum), finely chopped
1/2 cucumber, peeled, seeded, and finely chopped
1 large bunch cilantro (coriander), rinsed well and finely chopped
1 cup fresh corn, cooked and removed from cob (can would substitute fine as well if you don’t have fresh)
2 T fresh (preferably red) jalapeno pepper, finely minced
2 T cider vinegar
4 T olive oil
Juice of 1 organic lime
1 tsp sea salt
FOR CUMIN SALT:
1 T cumin seeds
1 tsp sea salt, preferably flaky
Soak quinoa for 15 minutes in cold water. Rinse well in colander and place in medium size saucepan with 2 1/2 cups water. Place on high heat until boiling, reduce, cover, and simmer for 20 minutes (or until water has evaporated). Remove from heat and let sit for 5-10 minutes with lid on. Remove lid and fluff with fork and set aside.
While quinoa is cooking, place onion, red bell pepper, cucumber, cilantro, and corn in good size salad bowl. Add vinegar, olive oil, lime juice, salt, and jalapeno. Give a good stir and let sit while you prepare the cumin salt.
In a heavy duty skillet (preferably cast iron), place cumin seeds in pan over high heat. Watch and stir while seeds change color and begin to smell toasted. After a few minutes, remove from heat as they will continue to cook as long as they are in the hot skillet. Place seeds and salt in mortar and pestle and grind until fine powder (alternatively this can be done with a clean coffee grinder however it is not as romantic as a mortar and pestle). Now, you have your own wonderful, toasted cumin salt. You will shortly thereafter be addicted to its wonderfulness.
Add quinoa to prepped salad ingredients, as well as cumin salt and give a good stir. Taste for seasoning and enjoy.