Rio Grande Quinoa Salad

* Exported from MasterCook *

RIO GRANDE QUINOA SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Grains
Side dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.



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