Quinoa and Corn Salad

Ingredients

• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 3 tablespoons minced fresh cilantro or parsley
• sea salt & freshly ground black pepper, to taste
• 1 1/2 cups water
• 1 cup frozen corn (can use fresh)
• 1/2 cup quinoa, rinsed thoroughly
• 1/2 teaspoon cumin seed, toasted
• 1 cup cooked black beans, rinsed and drained
• 1 medium tomato, diced
• 3 tablespoons minced red onions

Directions

1. 1

   1. To make the dressing, combine lemon juice, olive oil, cilantro or parsley, salt, and pepper. Set aside.

2. 2

   2. Boil the water in a small saucepan and add corn; reduce heat and simmer until corn is tender. Drain, reserving 1 cup cooking liquid.

3. 3

   3. Return cooking liquid to the saucepan and bring to a boil. Add quinoa and cumin; cover and simmer about 10 minutes, until liquid is absorbed. Remove quinoa from heat and set aside 5 minutes. Fluff quinoa with a fork and transfer to a salad bowl; cool slightly. Add corn, black beans, tomato, and onion to quinoa. Toss with dressing and chill.