Rio Grande Quinoa Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Lemon juice,
3 tbsp: Olive oil,
3 tbsp: Cilantro, minced
Sea salt,
Freshly ground black pepper,
1 cup: Fresh or frozen corn,
1/2 cup: Quinoa, rinsed well
1/2 tsp: Cumin seeds, toasted
1 cup: Cooked black beans,
1 medium: Tomato, diced
3 tbsp: Red onion, minced
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp