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

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
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

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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