Quinoa, Pea and Black Bean Salad With Cumin Vinaigrette

Step 1

Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/2 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.

Step 2

Toss the black beans, peas, red pepper, chili pepper and cilantro with the quinoa.

Step 3

Mix together the lime juice, vinegar, salt to taste, garlic and cumin. Whisk in the olive oil and the buttermilk. Toss with the salad and serve.