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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This makes a great backyard salad. Great flavor. It is the type of salad that lets you add ingredients as your imagination soars! Ingredients:
1 cup quinoa, well-rinsed and toasted |
1/2 cup corn kernel (fresh-cooked or thawed frozen) |
2 tablespoons lemon juice, divided (can use lime) |
1/2 cup fresh pineapple, diced |
3 scallions, minced |
1 tablespoon olive oil |
1 -2 fresh garlic clove, finely minced |
2 cups black beans (if canned, rinse) |
1 large tomato, peeled, seeded and diced |
1/4 cup cilantro, chopped |
1/4 cup unsalted sunflower seeds |
lemons (optional) or lime wedge (optional) |
Directions:
1. In medium saucepan, combine quinoa and 2 cups water. Bring to boil, reduce heat to low and simmer 15 minutes or until all liquid is absorbed. Fluff with fork and place aside to cool.
2. ASSEMBLY:.
3. Combine cooled quinoa, corn, 1 tbls juice, pineapple, scallions and oil. Season with salt and pepper to taste.
4. In separate bowl, combine garlic, beans, tomato, 1 tbls juice, cilantro and 1/4 cup sunflower seeds.
5. TO SERVE:.
6. Spread bean mixture onto a serving platter and mound the quinoa on top.
7. Garnish with additional sunflower seeds.
8. Arrange wedges of lemon or lime around edges.
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