Black Bean, Red Pepper, Corn, and Quinoa Salad

4 Servings
Pepper
Uncategorized
Lunch

5 tb ve oil
1/2 c Quinoa; rinsed in cold water
1 c cken or vegetable broth
1/4 ts Ground in
1/4 ts t
2 tb e juice
1/8 ts Ground black per
1 c Cooked or canned black
1 c Whole-kernel n
1 lg Ripe ato; peeled, seeded,
1 sm Sweet pepper; seeded and
2 Green ons; finely
3 tb Chopped antro leaves
2 tb Chopped fresh sley leaves
2 c Mixed salad ens

1. In 1-quart saucepan, heat 1 tablespoon oil over medium heat. Add quinoa and stir until toasted and aromatic--about 5 minutes. Stir in broth, cumin, and salt; heat to boiling over high heat. Reduce heat to low, cover, and simmer until liquid is absorbed--about 15 minutes. Remove from heat and let stand 5 minutes; with fork, fluff quinoa and set aside at room temperature to cool. 2. In medium-size 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 EAT-LF Digest by Katherine Rodman and lt;levya and at;mindspring.com and gt; on Apr 12, 1998


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