Rio Grande Quinoa Salad Recipe

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Things You'll Need

  • 3tb Lemon juice
  • 3tb Olive oil
  • 3tb Cilantro, minced
  • Sea salt
  • Freshly ground black pepper
  • 1c Fresh or frozen corn
  • 1/2c Quinoa; rinsed well
  • 1/2ts Cumin seeds; toasted
  • 1c Cooked black beans
  • 1md Tomato; diced
  • 3tb Red onion, minced

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