Esta es una exhibición prevé de cómo se va ver la receta de 'Rio Grande Quinoa Salad' imprimido.

Receta Rio Grande Quinoa Salad
by Global Cookbook

Rio Grande Quinoa Salad
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 3 Tbsp. Lemon juice
  • 3 Tbsp. Extra virgin olive oil
  • 3 Tbsp. Cilantro, chopped
  •     Sea salt
  •     Freshly grnd black pepper
  • 1 c. Fresh or possibly frzn corn
  • 1/2 c. Quinoa, rinsed well
  • 1/2 tsp Cumin seeds, toasted
  • 1 c. Cooked black beans
  • 1 med Tomato, diced
  • 3 Tbsp. Red onion, chopped

Direcciones

  1. Whisk together lemon juice, extra virgin olive oil, cilantro, and salt and pepper to taste; set aside. In a small saucepan, bring 1-1/2 c. water to a boil and add in corn. Reduce heat and let corn simmer till tender. Drain corn, reserving 1 c. of cooking liquid. Bring cooking liquid to a boil and add in quinoa and cumin. Cover, reducing heat, and let simmer till liquid is absorbed (about 10 min). Remove pan from heat and leave undisturbed for 5 min. Fluff quinoa with a fork and allow to cold slightly. In a bowl, combine cooled quinoa, corn, black beans, tomato and onion. Pour dressing over and toss gently to mix. Chill salad till ready to serve.