Rio Grande Quinoa Salad

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#43187

serves/makes:

ready in:
30-60 minutes

ingredients

3 tablespoons lemon juice
3 tablespoons olive oil
3 tablespoons cilantro, minced
sea salt
freshly ground black pepper
1 1/2 cup water
1 cup fresh or frozen corn
1/2 cup quinoa, rinsed well
1/2 teaspoon cumin seeds, toasted
1 cup cooked black beans
1 medium tomato, diced
3 tablespoons red onion, minced

directions

Whisk together lemon juice, olive oil, cilantro, and salt and pepper to taste. Set aside.

In a small saucepan, bring 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.