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 a fork, fluff quinoa and set aside at room temperature to cool.
2. In a 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
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|Serving Size: 1 Serving (559g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 66 (23%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 1403.7mg||48 %|
|Potassium 783.4mg||21 %|
|Total Carbohydrate 46.5g||14 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 37.1g|
|Protein 13g||19 %|
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Calories per serving: 291
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