This entry was posted on Friday, November 9th, 2007 at 10:53 am and is filed under Quinoa Salad Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
November 9, 2007
Bean-Quinoa-Corn Salad
Makes 6 servings.
Quinoa-Corn mixture
1 cup quinoa, well rinsed
2-3 scallions, minced
½ cup cooked fresh or frozen corn kernels
1 tablespoon olive oil
Juice of one lemon (about 3 tablespoons)
Salt and ground pepper to taste
Bean mixture
1 ½ cups cooked or canned pinto or kidney beans
¼ cup chopped fresh parsley
1 cup finely diced ripe tomatoes
salt and freshly ground pepper to taste
1 tablespoon balsamic or cider vinegar
To make quinoa-corn mixture, bring 2 cups water to a boil in a small, heavy saucepan. (Rinse quinoa well to remove bitter coating)
Add quinoa and simmer gently, covered for 15 minutes. Fluff with a fork, then let cool to room temperature.
Transfer to a mixing bowl and combine with remaining ingredients. To make the bean salad, in a separate bowl, combine all ingredients and toss together.
To assemble, transfer quinoa-corn mixture onto center of plate. Make a well in center about 5 inches in diameter. Mound bean salad in the well.
Nutrition facts:
Calories 172; Carbs 26 grams; Protein 7 grams; Fat 4 grams
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