Rio Grande Quinoa Salad

Course : Beans
Serves: 4
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3 tablespoons lemon juice
3 tablespoons olive oil
3 tablespoons cilantro -- minced
1 teaspoon sea salt
1 teaspoon 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 / 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.

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