- 6
Ingredients
- 3 TB Lemon juice
- 3 TB Olive Oil
- 3 TB Cilantro, minced
- Sea Salt, to taste
- Freshly ground pepper, to taste
- 1 C fresh or frozen corn
- ½ C Quinoa, rinsed well (before cooking)
- ½ tsp toasted cumin seeds or cumin powder (the powder is easier)
- 1 C cooked black beans (rinsed)
- 1 med tomato, diced
- 3 TB red onion, minced
Preparation
Step 1
Whisk together lemon juice, olive oil, cilantro, and salt and pepper to taste; set aside.
In a small saucepan, bring 1 1/2 cups of water to boil and add organic corn (most corn is genetically modified so always purchase organic). Reduce heat and let corn simmer until tender. Drain corn, reserving 1 cup of the cooking liquid.
Bring cooking liquid to a boil and add Quinoa (well rinsed before hand is a must) add cumin. Cover, reducing heat, and let simmer until liquid is absorbed (10 – 15 minutes). Remove pan from heat and leave undisturbed for five minutes. Fluff Quinoa with a fork and allow to cool slightly. 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.