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
           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.