Quinoa and Corn Salad
photo by Katzen
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 3 tablespoons minced fresh cilantro or 3 tablespoons parsley
- sea salt & freshly ground black pepper, to taste
- 1 1⁄2 cups water
- 1 cup frozen corn (can use fresh)
- 1⁄2 cup quinoa, rinsed thoroughly
- 1⁄2 teaspoon cumin seed, toasted
- 1 cup cooked black beans, rinsed and drained
- 1 medium tomatoes, diced
- 3 tablespoons minced red onions
directions
- 1. To make the dressing, combine lemon juice, olive oil, cilantro or parsley, salt, and pepper. Set aside.
- 2. Boil the water in a small saucepan and add corn; reduce heat and simmer until corn is tender. Drain, reserving 1 cup cooking liquid.
- 3. Return cooking liquid to the saucepan and bring to a boil. Add quinoa and cumin; cover and simmer about 10 minutes, until liquid is absorbed. Remove quinoa from heat and set aside 5 minutes. Fluff quinoa with a fork and transfer to a salad bowl; cool slightly. Add corn, black beans, tomato, and onion to quinoa. Toss with dressing and chill.
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Reviews
-
As promised, this is a delicous, healthy, and quick meal. I toasted the quinoa first, to remove the bitter taste, and then followed the recipe along. These flavours work so well together - the only thing I plan to add is a chopped jalapeno, for a little bit of kick. Thanks for posting! Made for Spring PAC 2010 - you were adopted!
RECIPE SUBMITTED BY
I am a vegetarian of 5 years and am always looking for new and wonderful recipes. I have 4 kids 2 of which are veggies like me. Trying to find a great recipe and healthful for a picky 15 yr old is difficult. lol. I love cooking and have found this site a wonderful resource. Thanks to all!!!!! I am a manicurist and make beads in my spare time.