Update my dinner status, I'm making this tonight.
18 chefs marked this as Favorite
5 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 0 : 20 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. In 1-quart saucepan, heat 1 tablespoon oil over medium heat. Add quinoa and stir until toasted and aromatic--about 5 minutes. Stir in broth, cumin, and salt; heat to boiling over high heat. Reduce heat to low, cover, and simmer until liquid is absorbed--about 15 minutes. Remove from heat and let stand 5 minutes; with fork, fluff quinoa and set aside at room temperature to cool. 2. In medium-size bowl, whisk together remaining 4 tablespoons oil, the lime juice, and black pepper. Stir in black beans, corn, tomato, red pepper, green onions, cilantro, chopped parsley, and cooked quinoa. 3. To serve, divide greens among 4 salad plates. Spoon quinoa mixture onto greens. Serve at room temperature or refrigerate until 30 minutes before serving. Posted to EAT-LF Digest by Katherine Rodman on Apr 12, 1998
