Recipe from a Reader
Quinoa, Black Bean, Corn Salad
This recipe was first introduced to me by a friend who did professional catering.
I don't have exact proportions, and it really does not matter. This is extremely forgiving.
This is a great dish to take to a potluck or on a summer picnic.
It is a completely balanced meal all by itself, looks beautiful, and is a real crowd pleaser.
Ingredients:
Directions:
Cook 2 cups quinoa in 4 cups water. Pouring quinoa into already boiling water seems to work best. Add about a cup each of black beans and kernel corn. Add finely chopped red pepper, green onions, parsley or cilantro to suit your personal tastes. Dress with a garlicky lemon or lime and olive oil dressing. Best at room temperature.