CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
Salads, Grains, Side dish |
4 |
Servings |
INGREDIENTS
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 |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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