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Name: Rio Grande Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 tb Lemon juice; 1/2 ts Cumin seeds; toasted; 1 c Fresh or frozen corn; 1 c Cooked black beans; 3 tb Red onion, minced; 3 tb Cilantro, minced; 1 md Tomato; diced; Sea salt; 1/2 c Quinoa; rinsed well; Black Pepper freshly ground; 3 tb olive oil

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INGREDIENTS

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

Servings

INSTRUCTIONS

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.

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Nutrition

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Serving Size: 1 Serving (117g)
Recipe Makes: 4 Servings

Calories: 230
Calories from Fat: 40 (17%)

Amt Per Serving		% DV

	Total Fat 4.5g	6 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 51.9mg		2 %
Potassium 328mg		9 %
Total Carbohydrate 41.3g		12 %
	Dietary Fiber 7.5g	30 %
	Sugars, other 33.7g
Protein 8.3g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 230

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