• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Rio Grande Quinoa Salad

  • Recipe Submitted by on

Category: Side Dishes, Grains, Salads

 Ingredients List

  • 3 tb Lemon juice
  • 3 tb Olive oil
  • 3 tb Cilantro, minced
  • Sea salt
  • Freshly ground black pepper
  • 1 c Fresh or frozen corn
  • 1/2 c Quinoa; rinsed well
  • 1/2 ts Cumin seeds; toasted
  • 1 c Cooked black beans
  • 1 md Tomato; diced
  • 3 tb Red onion, minced


Whisk together lemon juice, olive oil, cilantro, and salt and pepper to
taste; set aside. In a small saucepan, bring 1-1/2 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

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