Recipe - Black Bean Red Pepper Corn And Quinoa Salad

5 tablespoon Olive oil
One half cup Quinoa; rinsed in cold water
and drained
1 cup Chicken or vegetable broth
One fourth teaspoon Ground cumin
One fourth teaspoon Salt
2 tablespoon Lime juice
1/8 teaspoon Ground black pepper
1 cup Cooked or canned black
beans; drained
1 cup Wholekernel corn
1 lg Ripe tomato; peeled, seeded,
and minced , (about 1 cup)
1 small Sweet red pepper; seeded and
chopped, (about One half cup)
2 Green onions; finely
chopped, (about One fourth cup)
3 tablespoon Chopped cilantro leaves
2 tablespoon Chopped fresh parsley leaves
2 cup Mixed salad greens

1. In 1quart saucepan, heat 1 tablespoon oil over medium heat. Add quinoa
and stir until toasted and aromaticabout 5 minutes. Stir in broth, cumin,
and salt; heat to boiling over high heat. Reduce heat to low, cover, and
simmer until liquid is absorbedabout 15 minutes. Remove from heat and let
stand 5 minutes; with fork, fluff quinoa and set aside at room temperature
to cool.

2. In mediumsize 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 EATLF Digest by Katherine Rodman levya@mindspring.com on Apr
12, 1998