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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | quinoa, cooked | 1 1/4 | teaspoon | salt | 3/4 | cup | frozen whole kernel corn | 1 | cup | black beans, cooked | 1 | medium (approx 2-3/4\" long, 2-1/2\" dia) | Peppers, sweet, red, raw, chopped | 1 | medium (2-1/2\" dia) | Red onion, chopped | 1/3 | cup | olive oil | 3 | teaspoons | lemon juice | 2 | cloves | garlic minced | 1 | teaspoon | Spices, ground cumin | 1/4 | teaspoon | black pepper | 1/4 | teaspoon | cayenne pepper |
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Steps
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Sequence
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Step
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| | 1 | lace quinoa in a fine-mesh strainer, rinse, rub and swish under running cold water for about 2 minutes to remove natural coating.
Add rinsed quinoa, salt and 2 cups water to medium saucepan and cover with tight fitting lid. Bring to boil, reduce heat and simmer for 12 to 15 minutes until water is absorbed.
Cool quinoa and set aside.
In a large bowl, combine cooled, cooked quinoa, corn kernels, beans, peppers, green onions and cilantro or parsley.
Dressing
Combine oil, lemon juice, garlic, cumin, coriander, salt, black pepper and cayenne pepper in a well sealed jar.
Shake vigorously.
Pour over quinoa mixture to evenly distribute.
Serve cold. |
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