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Associate.com - Share Your Recipe!

Recipe Name: Rio Grande Quinoa Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Salads Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
3 Tablespoon(s) Lemon Juice
3 Tablespoon(s) Olive oil
3 Tablespoon(s) Cilantro, minced
Sea salt
Freshly ground black pepper
1 Cup(s) Fresh or frozen corn
1/2 Cup(s) Quinoa, rinsed well
1/2 Teaspoon(s) Cumin seeds, toasted
1 Cup(s) Cooked black beans
1 Tomato, diced
3 Tablespoon(s) Red onion, minced
Directions:
Whisk together lemon juice, olive oil, cilantro, and salt and pepper
totaste; set aside. In a small saucepan, bring 1-1/2 cups water to a
boiland add corn. Reduce heat and let corn simmer until tender. Drain
corn,reserving 1 cup of cooking liquid. Bring cooking liquid to a boil
andadd quinoa and cumin. Cover, reducing heat, and let simmer until
liquidis absorbed (about 10 minutes). Remove pan from heat and
leaveundisturbed for 5 minutes. Fluff quinoa with a fork and allow to
coolslightly. In a bowl, combine cooled quinoa, corn, black beans,
tomatoand onion. Pour dressing over and toss gently to mix. Refrigerate
saladuntil ready to serve.From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 359
Calories From Fat: 105
Total Fat: 11.8g
Cholesterol: 0mg
Sodium: 110.3mg
Potassium: 383.7mg
Carbohydrates: 56g
Fiber: 6.2g
Sugar: 1.1g
Protein: 7.4g


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