Rio grande quinoa salad
Salad Grains Side dish
Last updated 6/12/2012 1:20:29 AM. Recipe ID 52254. Report a problem with this recipe.
Title: Rio grande quinoa salad
Categories: Salads, Grains, Side dish
Yield: 4 Servings
3 tb Lemon juice
3 tb Olive oil
3 tb Cilantro, minced
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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