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Ingredients
- 3 Tbsp. Lemon juice
- 3 Tbsp. Extra virgin olive oil
- 3 Tbsp. Cilantro, chopped
- Â Â Sea salt
- Â Â Freshly grnd black pepper
- 1 c. Fresh or possibly frzn corn
- 1/2 c. Quinoa, rinsed well
- 1/2 tsp Cumin seeds, toasted
- 1 c. Cooked black beans
- 1 med Tomato, diced
- 3 Tbsp. Red onion, chopped
Directions
- Whisk together lemon juice, extra virgin olive oil, cilantro, and salt and pepper to taste; set aside. In a small saucepan, bring 1-1/2 c. water to a boil and add in corn. Reduce heat and let corn simmer till tender. Drain corn, reserving 1 c. of cooking liquid. Bring cooking liquid to a boil and add in quinoa and cumin. Cover, reducing heat, and let simmer till liquid is absorbed (about 10 min). Remove pan from heat and leave undisturbed for 5 min. Fluff quinoa with a fork and allow to cold slightly. In a bowl, combine cooled quinoa, corn, black beans, tomato and onion. Pour dressing over and toss gently to mix. Chill salad till ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 4 servings | |
| Calories 357 | |
| Calories from Fat 109 | 31% |
| Total Fat 12.39g | 15% |
| Saturated Fat 1.77g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 976mg | 28% |
| Total Carbs 49.44g | 13% |
| Dietary Fiber 9.7g | 32% |
| Sugars 2.96g | 2% |
| Protein 14.35g | 23% |
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