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Title: Rio Grande Quinoa Salad
Categories: Salad Grain Side dish
Yield: 4 Servings
| 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, 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.
Date:
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