Rio grande quinoa salad

Yield: 4 servings

Measure Ingredient
3 tablespoons Lemon juice
3 tablespoons Olive oil
3 tablespoons Cilantro, minced
\N \N Sea salt
\N \N Freshly ground black pepper
1 cup Fresh or frozen corn
½ cup Quinoa; rinsed well
½ teaspoon Cumin seeds; toasted
1 cup Cooked black beans
1 medium Tomato; diced
3 tablespoons Red onion, minced

Whisk together lemon juice, olive oil, cilantro, and salt and pepper to taste; set aside.

In a small saucepan, bring 1-½ cups water to a boil and add corn.

Reduce heat and let corn simmer until tender. Drain corn, reserving 1 cup of cooking liquid.

Bring cooking liquid to a boil and add quinoa and cumin. Cover, reducing heat, and let simmer until liquid is absorbed (about 10 minutes). Remove pan from heat and leave undisturbed for 5 minutes.

Fluff quinoa with a fork and allow to cool slightly.

In a bowl, combine cooled quinoa, corn, black beans, tomato and onion. Pour dressing over and toss gently to mix. Refrigerate salad until ready to serve.

Calories per serving: 420 Grams of fat: 15⅖ Percent fat calories: 33% Cholesterol: 0 mg. Grams of fiber: 6 Adapted by Karen Mintzias, from a recipe in: "Delicious!" (June 1995) Submitted By KAREN MINTZIAS On 06-06-95

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