Rio grande quinoa salad

 
                          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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