Rio Grande Quinoa Salad

Step 1

Whisk together lemon juice, olive oil, cilantro, and salt and pepper to taste; set aside.

Step 3

In a small saucepan, bring 1½ cups water to a boil and add corn.

Step 5

Reduce heat and let corn simmer until tender.

Step 7

Drain corn, reserving 1 cup of cooking liquid.

Step 9

Bring cooking liquid to a boil and add quinoa and cumin.

Step 11

Cover, reducing heat, and let simmer until liquid is absorbed (about 10 minutes).

Step 13

Remove pan from heat and leave undisturbed for 5 minutes.

Step 15

Fluff quinoa with a fork and allow to cool slightly.

Step 17

In a bowl, combine cooled quinoa, corn, black beans, tomato and onion.

Step 19

Pour dressing over and toss gently to mix.

Step 21

Refrigerate salad until ready to serve.