Rio Grande Quinoa Salad
Yield
4 servingsPrep
15 minCook
15 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
lemon juice
|
|
| 3 | tablespoons |
olive oil
|
|
| 3 | tablespoons |
cilantro
minced |
|
| 1 | x |
sea salt
|
*
|
| 1 | x |
black pepper
ground |
*
|
| 1 | cup |
corn
fresh or frozen |
|
| ½ | cup |
quinoa
rinsed well |
|
| ½ | teaspoon |
cumin seeds
toasted |
|
| 1 | cup |
black beans
cooked |
|
| 1 | medium |
tomatoes
diced |
|
| 3 | tablespoons |
red onion
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
lemon juice
|
|
| 45 | ml |
olive oil
|
|
| 45 | ml |
cilantro
minced |
|
| 1 | x |
sea salt
|
*
|
| 1 | x |
black pepper
ground |
*
|
| 237 | ml |
corn
fresh or frozen |
|
| 118 | ml |
quinoa
rinsed well |
|
| 2.5 | ml |
cumin seeds
toasted |
|
| 237 | ml |
black beans
cooked |
|
| 1 | medium |
tomatoes
diced |
|
| 45 | ml |
red onion
|
|
Directions
Whisk together lemon juice, olive oil, cilantro, and salt and pepper to taste; set aside.
In a small saucepan, bring 1½ 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.
