*  Exported from  MasterCook  *

                         RIO GRANDE QUINOA SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Grains
                Side dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

  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.
 


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