Rio grande quinoa salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Lemon juice |
| 3 | tablespoons | Olive oil |
| 3 | tablespoons | Cilantro, minced |
| Sea salt | ||
| 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 |
Directions
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