Recipe - Rio Grande Quinoa Salad

3 tablespoon Lemon juice
3 tablespoon Olive oil
3 tablespoon Cilantro, minced
Sea salt
Freshly ground black pepper
1 cup Fresh or frozen corn
One half cup Quinoa; rinsed well
One half teaspoon Cumin seeds; toasted
1 cup Cooked black beans
1 md Tomato; minced
3 tablespoon Red onion, minced

Whisk together lemon juice, olive oil, cilantro, and salt and pepper to
taste; set aside. In a small saucepan, bring 1One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini