Yield: 4 servings
|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