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RIO GRANDE QUINOA, BLACK BEAN AND CORN SALAD

Thu, 02/14/2013 - 18:49
Ingredients: 
3 Tbs. lemon juice
3 Tbs. olive oil
3 Tbs. minced cilantro (I use much more than this, like 1/8-1/4 cup. You can substitute parsley)
1 cup fresh or frozen corn
1/2 cup quinoa, rinsed thoroughly
1/2 tsp cumin seeds, toasted
1 cup cooked black beans
1 medium fresh tomato, diced
3 Tbs. minced red onion (I usually put in 1/2 cup)
Directions: 

Serves 4 

Prep time: 15 minutes
Cooking time: 15 minutes
 
1.  Make dressing: whisk together lemon, olive oil, cilantro, salt & pepper.
2.  Rinse quinoa several times in a sieve until the rinse water is fairly clear. 
3.  Drain quinoa and transfer to a 2 quart size saucepan. 
4.  Add 1 cup water, frozen corn, and cumin and stir.
5.  Bring to a boil and simmer 10 minutes or until liquid is absorbed.  
6.  Remove from heat and set aside for 5 minutes. Fluff and cool to room temperature.
7.  Transfer to a serving bowl and add cooked beans, diced tomato, and minced onions to the quinoa and corn mixture.
8.  Add dressing, toss, and then chill for several hours before serving.  
By: 
Rilla Esbjornson

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