Rio Grande Quinoa Salad
* Exported from MasterCook *
Rio Grande Quinoa Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Grains Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - 36g carbhydrate per serving with 5g fiber and 8.5g protein |
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