Vegetarian/Vegan Recipes

[cellososweet]

Hello everyone! I know we already have a recipe thread, but I thought it might be nice to have one specifically for vegetarian/vegan recipes

I was a vegetarian for 4 years as a child. Pretty big decision for a 10 year old to make. Haha. Well, I became and rebellious teenager and even rebelled against myself. Haha. Went back to eating meat. Now, I''m back to vege and my husband has been convinced too (mr. meat-man himself).

Now, i''m not a "crazy hippie, anti-meat eater, vegetarian" stereotype. I''m no more an activist now than when I ate meat. I''m just me, without meat. So, hopefully this thread will emphasize that we veges do eat something other than pb and j (rolls eyes) and that we have some pretty darn good recipes.

I cooked a lot when I ate meat and I''ve tweaked all of my favorite meals so that they are vegetarian/vegan

So, without further ado, I suppose I''ll start with some tips:

Tofu is a food that is a "if at first you don''t succeed, try and try again" type. It can be tricky and mostly none of the recipes I make use it because I just find it a pain in the arse more times that not.

Try seitan (pronounced like satan. yes yes. satan.) It''s fantastic. It looks ugly but has a great texture. It''s at most health food stores (whole foods, wild oats, etc. My TJ''s does not carry it, however).

Vegetables that are good as meat substitutes (they don''t taste like meat, but have a "hearty" texture): mushrooms (especially portabellas in a burger, normal white ones in a quesadilla), eggplant, zuchinni.

Sandwich ideas: Stick with the same color at first because these tend to go together really well. Then you can mix and match. Example of a "green" sandwich: alfalfa sprouts, cucumber, avocado, green pepper (for biterness), and hummus (yes yes, it''s beige). Red/orange sandwich: red pepper, orange peppers, tomato, hummus with cayenne pepper. mmmmm. . .yummy!

Okie doke. I''ll start a reply with a recipe. Just wanted to make an intro to the thread

 

[monarch64]

Cello, I started a vegetarian thread maybe a year ago, if you do a search for "vegetarian recipes" it will come up. It didn''t get huge amount of responses but there might be some recipes of interest to you there.

I''m veggie as well, I''ll try to post some more recipes here. I don''t know how to copy and paste the link to the old veg thread or I''d include it in my post, sorry!

 

[jcrow]

Date: 6/22/2007 4:11:17 PM
Author:cellososweet

Now, i'm not a 'crazy hippie, anti-meat eater, vegetarian' stereotype. I'm no more an activist now than when I ate meat. I'm just me, without meat. So, hopefully this thread will emphasize that we veges do eat something other than pb and j (rolls eyes) and that we have some pretty darn good recipes.

ha! ain't that the truth? i love how you worded this! me, without meat. love that.
anyway... i'll have to go through some of my recipes and see if any are postable.

thanks for starting this thread.

monarch64, here it is: https://www.pricescope.com/community/threads/vegetarian-vegan-recipes.40076/

cello: check out this one too: https://www.pricescope.com/community/threads/help-need-vegetarian-holiday-recipes-please.54422/

 

[cellososweet]

Black Bean and Seitan Chili

2 Tablespoons Extra Virgin Olive Oil
2 cloves garlic, minced
1 large onion, chopped
1 small red bell pepper, seeded and diced
1 small green bell pepper, seeded and diced
8 oz. organic seitan (wheat meat)
1/4 cup chipotle pepper chopped, optional
1 teaspoon ground cumin, or to taste
1/2 teaspoon ground coriander, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon Salt (preferably Sea Salt)
1/2 teaspoon oregano
14 1/2 ounces Diced Tomatoes, 1 can, do not drain
15 ounces canned Black Beans, do not drain
1/2 cup organic sweet corn, fresh or frozen
2 cups vegetable stock
1/4 cup fresh parsley, minced


Directions

Heat oil in a medium soup pot and sauté the garlic and onions for 2 to 3 minutes.

Add the red and green peppers and sauté 3 to 4 minutes.

Cut seitan into small morsels.

Add seitan, chipotle chili, cumin, coriander, black pepper, sea salt and oregano. Sauté another 3 to 5 minutes.

Mix in the tomatoes with green chilies, black beans, sweet corn and vegetable stock. Cover and bring to a boil.

Reduce the flame to medium-low and simmer for 10 to 15 minutes until the vegetables are tender.

Place in serving bowls and garnish with parsley.

This recipe has roughly 275 calories with 5 g of fat, 12 g of protein, 40 g Carbs, and 10 g Fiber

 

[cellososweet]

i might copy some of the recipes from the old one monarch. i saw your thread, but couldn''t reply, so i started a new one feel free to add. I''m going to try to keep this one going and encourage others to come on in for a dietary change (you can still be an omni and eat great vegetarian/vegan recipes for a twist!).

jcrow. . .yes, no crazy hippie here. though i am a bit "out there" on some of my philosophies i''ve been leaning towards those since I was a child. My vegetarian diet didn''t nothing to contribute to my existential thought process. It''s been in action for years and my sarcastic side is as overbearingly lovely as ever same ol me.

 

[cellososweet]

My wonderful husband made this as a surprise for me last night. Mr. former meat eater of the world. Haha. . seriously, he is jealous because I used to watch the Nathan''s hot-dog eating contest as a kid and he wanted to enter for fun. Haha. .now he''s a vegetarian. the world is odd, no? I''m not keen on the eggplant in this recipe, so feel free to omit it if it''s not a favorite. I had some without it and it was wonderful!


Potato Ratatouille Salad

2 pounds large brown potatoes
1 medium eggplant
1 medium zucchini
2 medium yellow squash
4 portobello mushrooms, stems removed
1 green bell pepper
1 red bell pepper
4 plum tomatoes, halved lengthwise
4 onions, peeled and halved from top to bottom
2 heads of garlic (optional)
1/2 cup olive oil
1/4 cup balsamic vinegar
Salt and pepper to taste
2 teaspoons fresh thyme leaves or snipped chives (optional)

DIRECTIONS:
Wash and dry all vegetables except for onions.

Cut potatoes into 1-inch thick lengthwise wedges. Steam wedges on a rack over boiling water (covered) for 10 minutes to pre-cook potatoes. Remove potatoes from steam and pat dry with paper towels.

Prepare remaining vegetables: cut eggplant lengthwise into 1-inch thick slices; cut zucchini and yellow squash in half lengthwise; seed and quarter green and red peppers. Place potatoes and all other vegetables on baking sheets and brush with olive oil to prevent sticking during grilling. Prepare grill.

When grill is ready, lightly oil the grill tray. Place eggplant, squash and mushrooms on the grill crosswise so they don’t fall through the grill tray. Place the tomatoes and the peppers in a wire grilling basket or on a grilling tray suitable for small foods so they don’t fall through into the grill. Place garlic heads directly on grill.

With the grill lid closed, grill all vegetables for 5 minutes. With tongs and a metal spatula, turn the vegetables and grill the other side, with the lid closed, for another 5-6 minutes. If all vegetables don’t fit on the grill, cook in batches.

When vegetables are cooked, arrange on a large serving platter (slice portobello mushrooms if they’re large). Halve the grilled heads of garlic crosswise, and squeeze out the soft pulp into a small bowl. Whisk together the balsamic vinegar and the garlic, then pour over the vegetables. If not using garlic, just drizzle vinegar over vegetables.

Sprinkle vegetables with the fresh thyme leaves or chives, if desired. Serve salad warm or at "picnic" temperature no need to chill.

 

[cellososweet]

Portabello Mushroom Burgers:


This is how I do them

4 large portabello mushroom caps (enough to cover a bun)
1/2 of a finely chopped red bell pepper
1/4 cup olive oil (extra virgin is not recommended for really high heat, such as a grill.)
1/2 tsp black pepper

Mix together peppers, olive oil and pepper in a bowl. Brush on the underside of the mushrooms (the "gills"). Let it marinate for 10-15 minutes.

Fire up the grill and cook them for 10 minutes gill-side up. Top with provolone or swiss. Grill until melted

Serve on a bun with blue corn tortilla chips and salsa, or fries if you feel like being naughty.

 

[cellososweet]

Pasta Sauce:

ok. . .i feel a little scared to post this. This is my pasta sauce recipe. I''m sure a lot of other people make it this way but, well. . .it''s mine and I''ve never shared it before. So, think yourselves special.

P.S.- It has vodka in it. Yes, yes, it''s essential. I use grey goose, though it tends to be strong. Absolut is ok too.

2- 28 oz. cans of diced tomatoes
1 small can of tomato paste (smallest you can find)
2 red bell peppers
1 orange or yellow bell pepper
1 green bell pepper
1 onion (i like yellow for the sweetness)
3 cloves on garlic (minced)
2 shots of vodka
1/4 cup of shredded mozzarella
parsley
oregano
basil
black pepper
salt


All spices are "user-specific" on quantity. Taste it out and see what you like

Simmer the diced tomatoes on medium heat for 10 minutes (until some of the juice is dried up).
Finely dice all vegetables and add to pan, along with garlic.
Add vodka (drink a shot for good measure. j/k. maybe).

Simmer for 10-15 minutes. Add spices and tweak to your desire. Stir in cheese.

After cheese has melted, stir in 3/4 a can of tomato paste to desired thickness.

Add over whole wheat pasta, as a base for a vegetable lasagna (that I will add later), and voila. . .100 times better than ragu or prego. And it getters better when it''s on pasta and is refrigerated for left overs. The next day is always much yummer than the first.

 

[Independent Gal]

Here''s last night''s dinner, a chickpea dish that''s delicious, healthy and super fast.

Sautee: 1 onion, 2 cloves garlic, 1 tsp (or so) of rosemary, and 1 tsp (or so) of dried chillis

Add: 1 green pepper, cut into slices and continue to sautee until tender

Add: 1 large can of peeled tomatoes (cubed or whole) and 1 large can (or 2 smaller cans) of chickpeas, drained and rinsed.

Simmer for about 15 minutes

Serve with rice.

Delicious!

 

[cellososweet]

ohhhh independent gal. Thanks! I have this huge can of chickpeas and just this morning I was talking to them (I swear I''m not crazy haha). I was getting out bread for toast and I said, "I''ll use you someday. I promise."

So now I have something to make. thanks so much. they are taking up space

 

[Mara]

here is monnie's old Vegetarian thread (so funny it's titled exactly the same thing!):
https://www.pricescope.com/community/threads/vegetarian-vegan-recipes.40076/

in the future if an old thread is locked (as long as it was not locked for a reason...old threads just get auto-locked after a period of time i believe) you just have to ask PS admin to re-open it.

and here is an old vegetarian holiday thread (though lots of rousing convo as well hehee):
https://www.pricescope.com/community/threads/help-need-vegetarian-holiday-recipes-please.54422/

 

[Skippy123]

Date: 6/22/2007 4:15:55 PM
Author: monarch64
Cello, I started a vegetarian thread maybe a year ago, if you do a search for 'vegetarian recipes' it will come up. It didn't get huge amount of responses but there might be some recipes of interest to you there.

I'm veggie as well, I'll try to post some more recipes here. I don't know how to copy and paste the link to the old veg thread or I'd include it in my post, sorry!

I put your recipe thread link in WWT for Cello but suggested along w/others to start another one.

I love any low fat veggie recipes.

Helps my butt get smaller. hehe

Thanks Cello

 

[monarch64]

Thanks JCrow and Mara and Skippy for posting that thread here and on the other thread!

Cellososweet/anyone else: I love portabellos, the way I marinate mine is to just pour some olive oil into a large zip loc bag, add minced garlic and dried minced onions, salt and pepper, throw in the mushrooms and shake the whole thing until the mushrooms are coated thoroughly, then leave it in the fridge for a few minutes. I guess I'm more of a shaker, not a baster, hee hee.

 

[cellososweet]

thanks mara. i didn''t know that you could get them unlocked. i''ll have to remember that for next time


skippy, honey, be proud of what your mama gave you. i''d kill to have any semblence of a rear end. i have no booty to speak of. it''s not as great as it seems

monarch, thanks for the tips on the portabellos


i''ll post more recipes tomorrow!

Have a great night!

 

[surfgirl]

cello, as someone who is marrying a vegan and who tries to not eat meat anymore, you may be pleasantly surprised to visit the Brides Worldwide thread where we were just last week talking about vegetarian wedding receptions and whether or not one has to offer meat dishes to guests. There was an overwhelming chorus of "NO" and I was pleasantly surprised to see how many ladies were planning on veg reception meals. Very cool! In fact just today, I found a local baker who makes eggless wedding cakes and I tasted a lemon cake that was divine! She also had one she just made that was "Passionfruit/Vanilla cake with fresh strawberries, with cream cheese/coconut frosting". Sounded pretty fantastic to me!

 

[cellososweet]

hi surfgirl. hopefully there will be some ideas if you ever run up dry on new things to cook i tend to cook vegan most of the time. it just turns out that way. hubby is lactose intolerant and i''m afraid of eggs. haha. that sounds weird so i''ll explain. eggs in things as an ingredient don''t bother me much, though I try to steer clear if I can. but if i actually see the egg (fried, scrambled, etc), it peeves me out. so, i know a lot of good vegan recipes.

a must have vegan cookbook is Native Foods. It''s by Tonya P. (her last name is russian i believe and i can''t remember it right now). She owns four restaurants in southern california by the same name and every single little thing is fantastic. completely vegan, and sometimes raw i love her. if you are in CA, now or ever, i highly recommend her restaurant.

 

[surfgirl]

Thanks for that rec cello, I live in CA and I''ve not heard of Tonya P but I''ll check it out, thanks! Apparently, being veg is quite bespoke and au courant...

 

[neatfreak]

I don't have specific recipes, but this book is AMAZING. The vanilla cupcakes with chocolate frosting are to die for. FI is a vegetarian and a few friends of ours are vegan, so I made them for a party. They went like hotcakes!

Vegan Cupcakes Take Over the World

 

[monarch64]

Date: 6/23/2007 4:07:07 PM
Author: neatfreak
I don''t have specific recipes, but this book is AMAZING. The vanilla cupcakes with chocolate frosting are to die for. FI is a vegetarian and a few friends of ours are vegan, so I made them for a party. They went like hotcakes!

Vegan Cupcakes Take Over the World

I need to order that book! I LOVE cupcakes, lol!

My latest favorite vegan dessert is Tofutti Cuties from TJ''s...they''re little "ice cream" sandwiches, and they are soo very yummy.

 

[monarch64]

Travelingal posted this recipe on the WWT for black bean and corn salad, I made it a few weeks ago and DH and I really loved it, I think I have it memorized since it''s so simple:

Black Bean and Corn Salad
two cans black beans, rinsed
two cans sweet corn
fresh cilantro
juice of 4 limes

Combine ingredients and chill for a couple hours to let the flavors marry. Super easy!

 

[cellososweet]

thanks for the recipe monarch

I have a vegan one today (you can use an egg if you are ovo/lacto vege)

General Tao''s Tofu

1 box of firm tofu
egg substitute for 1 egg (or one beaten egg)
3/4 cup cornstarch
vegetable oil for frying
3 chopped green onions
1 Tablespoon minced ginger
1 Tablespoon minced garlic
2/3 cup vegetable stock
2 Tablespoons soy sauce
4 Tablespoons sugar
red pepper to taste
1 Tablespoon sherry (optional)
1 Tablespoon white vinegar
steamed broccoli

Directions:

Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn''t necessary. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water (or just use one beaten egg). Dip tofu in egg replacer/water mixture (or straight beaten egg mixture if using a real egg) and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn''t clump up at the bottom of the bowl.

Heat oil in pan and fry tofu pieces until golden. Drain oil.

Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.

Serve immediately with steamed broccoli over your choice of rice.

 

[cellososweet]

7 Spice Pilaf (vegan)

1/3 cup chopped onions
1 tablespoon olive oil
1 cup long grain rice
1/2 teaspoon ground cardamom
1/2 teaspoon paprika
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 (14.5 ounces) can vegetable broth
1/4 cup water
1 cup chopped fresh spinach
1/4 cup golden raisins
1/4 cup sliced almonds

Instructions:

Add oil to a medium saucepan and allow to heat.
Add in onion; stir/saute until tender.
Add in uncooked rice, and the next 7 ingredients.
Cook and stir over medium heat for 5 minutes or until the rice is golden.
Add in the vegetable broth and water.
Bring to a boil; lower the heat, cover and simmer for 15 minutes.
Remove pan from heat and let stand, covered, for 5 minutes or until liquid is absorbed.
Stir in chopped spinach, raisins, and almonds; adjust seasoning to taste--salt/pepper, etc

 

[cellososweet]

Pumpkin Curry Soup

2 Tbsp. margerine
1 small onion, chopped
1 small garlic clove, pressed
2 tsp. curry powder or paste, or to taste
1/2 tsp salt
1/4 tsp freshly-ground black pepper
cayenne to taste
2 Tb. sugar
1 Tb. very fine grated fresh ginger
1 can vegetarian chicken broth - (14 1/2 oz) PLUS
1 can water
3 cups pumpkin or squash puree - either from a can, frozen or bake/steam your own and mash
3/4 cup low fat coconut milk


-Melt margerine in a large saucepan over medium heat. Cook onion 5 minutes, until softened. Add garlic, curry powder, ginger, salt and pepper and cook 1 minute more.

-Add broth, sugar, water and puree; mix well. Reduce heat to low. Cook, stirring occasionally, for 20 minutes. Stir in coconut milk.

-Puree soup in blender in batches until smooth. Heat through before serving. Adjust seasonings - sometimes needs a pinch more sugar, or salt or cayenne - depending on your tastes.

 

[cellososweet]

neatfreak. . don''t get me started on the vegan cupcake book. haha. my friend had an emotional breakdown a few weeks ago and i made some for her. she ate the whole plate while crying. it was sad and funny at the same time. she even laughed at how ridiculous she was being. but sometimes you just need to eat a plate of cupcakes/carton of ice cream/ box of cookies, etc

 

[VegasAngel]

Date: 6/22/2007 10:15:09 PM
Author: cellososweet
hi surfgirl. hopefully there will be some ideas if you ever run up dry on new things to cook i tend to cook vegan most of the time. it just turns out that way. hubby is lactose intolerant and i'm afraid of eggs. haha. that sounds weird so i'll explain. eggs in things as an ingredient don't bother me much, though I try to steer clear if I can. but if i actually see the egg (fried, scrambled, etc), it peeves me out. so, i know a lot of good vegan recipes.

a must have vegan cookbook is Native Foods. It's by Tonya P. (her last name is russian i believe and i can't remember it right now). She owns four restaurants in southern california by the same name and every single little thing is fantastic. completely vegan, and sometimes raw i love her. if you are in CA, now or ever, i highly recommend her restaurant.

Thanks for the book recommendation. I need to completely drop dairy

& have been looking to pick up a vegan cookbook. I looked up the book, authors last name is Petrovna

 

[cellososweet]

thats her last name! i couldn''t remember it. glad you found it! if you don''t mind me asking, is there a health reason for dropping dairy completely? If not you might want to wean off of it or you might get a little dizzy (i always do when i go back and forth). And also, not to sound like a mom, but make sure you get a supplement with calcium and eat lots of dark leafy vegetables to get some more (spinach is a good one) when you drop it.


good dairy substitutes: tofutti''s sour cream (not real obviously), SOY CREAM! this is my favorite. they sell it at trader joe''s. half soy cream with mango sorbet. it is so good that it''s bad. i always end up eating way more than the serving size. hence, we don''t have it in the house anymore , silk plain soy milk tastes the most "regular," soy cheeses are hard to come by and don''t melt well (also watch out for casein which is animal derived if that matters to you).

Good luck!

 

[Skippy123]

Skippy''s Pizza Dough Recipe

Place in a bowl
about 1/2 cup warm water
1/4 teaspoon of sugar
1 tablespoon of Yeast

Mix together and let sit for 15 mins till it gets frothy. While waiting make the flour mixture.

In another bowl
3/4 cup white flour
1/2 cup wheat flour
1 tsp salt
1 tsp olive oil

Then when water/yeast mixture is frothy dump into flour mixture and mix with a fork. If it does not make a ball add a little water or flour till a ball is made.
Then let rise in a bowl covered in a warm place for 2 hours.

Then when it is ready it should make 2 pizzas and just add sauce and toppings

 

[VegasAngel]

Date: 6/25/2007 3:09:05 PM
Author: cellososweet
thats her last name! i couldn''t remember it. glad you found it! if you don''t mind me asking, is there a health reason for dropping dairy completely? If not you might want to wean off of it or you might get a little dizzy (i always do when i go back and forth). And also, not to sound like a mom, but make sure you get a supplement with calcium and eat lots of dark leafy vegetables to get some more (spinach is a good one) when you drop it.


good dairy substitutes: tofutti''s sour cream (not real obviously), SOY CREAM! this is my favorite. they sell it at trader joe''s. half soy cream with mango sorbet. it is so good that it''s bad. i always end up eating way more than the serving size. hence, we don''t have it in the house anymore , silk plain soy milk tastes the most ''regular,'' soy cheeses are hard to come by and don''t melt well (also watch out for casein which is animal derived if that matters to you).

Good luck!

Thanks for food ideas
I am lactose intolerant. I was tested early this year to see if I was allergic-which I''m not. I literally look 6-7 months pregnant 24/7 because of what dairy does to my system. Lactaid pills do absolutely nothing. It is soooooo hard for me to give up ice cream, butter, Italian food, most bread almost everything has dairy. I''ll do good for a month or two & then will get a craving for pizza or alfredo that will not quit until I get it. After a while I run out of food ideas. I do take calcium along with other supplements

 

[cellososweet]

oh i feel your pain. my dh is lactose intolerant worse than anyone i''ve ever met. it takes him about 20 minutes after dairy before he''s writhing in pain. he has found, like most lactose intolerant people, that yogurt doesn''t upset his stomach as much as other dairy products. so, maybe try a very small thing of frozen yogurt.

we figured out, and had it comfirmed by our doctor, that my husband lacks a certain enzyme (as do most lactose intolerant people). well, it is the same enzyme that is used to break down alcohol (hence his lovely korean "glow" after a beer). we found that if he has a pepcid AC before drinking that he doesn''t turn red. if he has one before dairy, it doesn''t affect him as much. and lactaid does nothing for him either. maybe you can try that for the occasional splurge

i''ll post some more dairy-free recipes for you later on

 

[sumbride]

I just posted one in FireGoddess'' thread about the 4th, but hey, it fits here too!

It''s delish! I served it at my recent "Fiesta!" and it went over VERY well. 15 people asked me for the recipe!!! The steaming of the quinoa was kind of a pain, but apparently you can also do it in your rice cooker, if you have one. I would make this again in a heartbeat. It''s from epicurious.com
QUINOA AND BLACK BEAN SALAD
Gourmet, July 1994
--------------------------------------------------------------------------------
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States.

The secret of the success of this salad is the steaming of the quinoa. (The tradional cooking method for quinoa, boiling it in a measured amount of water, does not produce the light, fluffy texture that works so well in a salad.) This dish provides a complete protein and can stand alone as a luncheon or light supper entrée.

serving size

Serves 4 to 6 as an entrée or 8 as a side dish.

ingredients
1 1/2 cups quinoa (small disk-shaped seeds)*
1 1/2 cups cooked black beans, rinsed if canned
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup finely chopped green bell pepper
2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander
For dressing
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil

*available at specialty foods shops and natural foods stores

preparation

In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.

In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).

While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.

Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.

Make dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.

Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.