This entry was posted on Thursday, December 6th, 2007 at 11:42 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.
December 6, 2007
Quinoa Corn Salad with Cumin
Ingredients for salad:
¼ cup Quinoa
½ cup vegetable broth (either homemade or pre-prepared)
1 (15 oz) can black beans, drained and rinsed
1 tomato, seeded and diced
1 cup fresh or frozen (thawed) corn
Ingredients for dressing:
3 tablespoons lemon or lime juice
2 tablespoons olive oil ( I prefer extra virgin olive oil)
2 tablespoons fresh chopped parsley
2 green onions, sliced (use the whole green onion)
1 teaspoon minced garlic
1 teaspoon ground cumin
Directions:
1. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Bring water to a boil.
3. Stir in quinoa, cover and simmer 15 minutes.
4. While quinoa cooks, mix dressing ingredients
5. Add drained black beans, tomato and corn to cooked quinoa
6. Cool and refrigerate.
7. When chilled, add dressing and serve
Nutrition facts: 4 servings: 309 calories; 44 carbs; 12 gm pro; 11 gm fat AND a whopping 14 grams of fiber!
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