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Quinoa, Pea and Black Bean Salad With Cumin Vinaigrette

Martha Rose Shulman
  • 35 minutes
  • Serves 6

INGREDIENTS

1 15 ounce can

Black beans

1/2 cup

Cilantro

3/4 cup

English peas, fresh

1

Garlic clove, small

1

Red bell pepper

1

Serrano chili

2 tbsp

Lime juice, fresh

1 cup

Quinoa

1

Salt

3 tbsp

Olive oil, extra virgin

1 tbsp

Red wine vinegar or sherry vinegar

1/2 tsp

Cumin seeds, lightly toasted and ground

1/4 cup

Buttermilk

1 1/2 cups

Water