| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
|
4 |
Servings |
INGREDIENTS
| 5 |
tb |
Olive oil |
| 1/2 |
c |
Quinoa; rinsed in cold water and drained |
| 1 |
c |
Chicken or vegetable broth |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Lime juice |
| 1/8 |
ts |
Ground black pepper |
| 1 |
c |
Cooked or canned black beans; drained |
| 1 |
c |
Whole-kernel corn |
| 1 |
lg |
Ripe tomato; peeled, seeded, and diced, (about 1 cup) |
| 1 |
sm |
Sweet red pepper; seeded and chopped, (about 1/2 cup) |
| 2 |
|
Green onions; finely chopped, (about 1/4 cup) |
| 3 |
tb |
Chopped cilantro leaves |
| 2 |
tb |
Chopped fresh parsley leaves |
| 2 |
c |
Mixed salad greens |
INSTRUCTIONS
1. In 1-quart saucepan, heat 1 tablespoon oil over medium heat. Add quinoa
and stir until toasted and aromatic--about 5 minutes. Stir in broth, cumin,
and salt; heat to boiling over high heat. Reduce heat to low, cover, and
simmer until liquid is absorbed--about 15 minutes. Remove from heat and let
stand 5 minutes; with fork, fluff quinoa and set aside at room temperature
to cool.
2. In medium-size bowl, whisk together remaining 4 tablespoons oil, the
lime juice, and black pepper. Stir in black beans, corn, tomato, red
pepper, green onions, cilantro, chopped parsley, and cooked quinoa.
3. To serve, divide greens among 4 salad plates. Spoon quinoa mixture onto
greens. Serve at room temperature or refrigerate until 30 minutes before
serving.
Posted to EAT-LF Digest by Katherine Rodman <levya@mindspring.com> on Apr
12, 1998
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