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