Rio grande quinoa salad
Yield: 4 Servings
Ingredients:
- 3 tb Lemon juice
- 3 tb Olive oil
- 3 tb Cilantro minced Sea salt Freshly ground black pepper
- 1 c Fresh or frozen corn
- 1/2 c Quinoa; rinsed well
- 1/2 ts Cumin seeds; toasted
- 1 c Cooked black beans
- 1 md Tomato; diced
- 3 tb Red onion
Instructions:
minced Whisk together lemon juice olive oil cilantro and salt and pepper to taste; set aside. In a small saucepan bring 1-1/2 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.
