Title: Rio Grande Quinoa Salad
Categories: Salads, Grains, Side dish
Yield: 4 Servings

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

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini