Rio Grande Quinoa Salad
Grrrrrgh!
Course : Beans
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   lemon juice
   3      tablespoons   olive oil
   3      tablespoons   cilantro -- minced
                        sea salt
                        freshly ground black pepper
   1      cup           fresh or frozen corn
     1/2  cup           quinoa -- rinsed well
     1/2  teaspoon      cumin seeds -- toasted
   1      cup           cooked black beans
   1      medium        tomato -- diced
   3      tablespoons   red onion -- minced
 

Preparation:

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.