Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Rio Grande Quinoa Salad
- add review
- #43187
serves/makes:
ready in:
30-60 minutes
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.
added by
chef_rwmiller
nutrition data
Nutritional data has not been calculated yet.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments