Rio Grande Quinoa Salad

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.