* Exported from MasterCook *

Rio Grande Quinoa Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Grains Salads

Amount Measure Ingredient -- Preparation Method
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3 tablespoons Lemon juice
3 tablespoons Olive oil
3 tablespoons cilantro -- minced
Sea salt
black pepper -- to taste
1 cup corn -- fresh or frozen
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

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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36g carbhydrate per serving with 5g fiber and 8.5g protein