Rio Grande Quinoa Salad

Recipe Ingredients

3 tablespoons	45ml	Lemon juice
3 tablespoons	45ml	Olive oil
3 tablespoons	45ml	Cilantro - minced
		Sea salt
		Freshly ground black pepper
1 cup	62g / 2.2oz	Fresh or frozen corn
1/2 cup	118ml	Quinoa - rinsed well
1/2 teaspoon	2.5ml	Cumin seeds - toasted
1 cup	160g / 5.6oz	Cooked black beans
1 cup	62g / 2.2oz	Tomato - diced (medium)
3 tablespoons	45ml	Red onion - minced

Recipe Instructions

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.

Source:
SF Chronicle; Dec. 17, 1997

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