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Rio Grande Quinoa Salad

Rio Grande Quinoa Salad comes together with Lemon Juice, Olive Oil, Fresh Or Frozen Corn, Quinoa, and Cumin Seeds. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 3 tbsp
• 3 tbsp
• 3 tbsp
• 1 cup
• 1/2 cup
• 1/2 tsp
• 1 cup
• 1
• 3 tbsp

Method (preview)

1. 1

   Whisk together lemon juice, olive oil, cilantro, and salt and pepper to taste; set aside.

2. 2

   In a small saucepan, bring 1-1/2 cups water to a boil and add corn.

3. 3

   Reduce heat and let corn simmer until tender. Drain corn, reserving

4. 4

   Bring cooking liquid to a boil and add quinoa and cumin.

5. 5

   Cover, reducing heat, and let simmer until liquid is absorbed (about 10 minutes).

6. 6

   Remove pan from heat and leave undisturbed for 5 minutes.

7. 7

   Fluff quinoa with a fork and allow to cool slightly.

8. 8

   In a bowl, combine cooled quinoa, corn, black beans, tomato and onion.

9. 9

   Pour dressing over and toss gently to mix. Refrigerate salad until ready to serve.