quinoa, corn, and bean salad platter
 
  for the quinoa-corn part:
1 cup  quinoa, well-rinsed
1/2 cup  cooked fresh or frozen corn kernels
  juice of 1 lemon
2 to 3   scallions, minced
1 Tbsp  olive oil (optional)
  salt & pepper to taste
 
bring 2 cups water to a boil in a small, heavy saucepan. add quinoa and 
simmer gently, covered, for 15 minutes. fluff with a fork and let cool 
to room temperature. transfer to a mixing bowl and add corn, lemon 
juice, scallions, olive oil, and seasonings. 
 
  bean salad part:
1-1/2 cup  cooked or canned pinto, kidney, or anasazi beans
1   heaping cup finely diced ripe tomatoes [canned will work too]
1 Tbsp  balsamic or cider vinegar
1/4 cup  chopped parsley
  salt & pepper to taste (no salt if you use canned beans)
 
combine all ingredients & toss to mix. 
 
to assemble: 
 
transfer quinoa-corn salad onto a platter and form a ring around the 
center leaving about a 5" well. in the center well, place the bean 
salad. garnish with thing strips of red bell pepper, good black olives 
(bottled, not canned, ideally), and (optionally) toasted pumpkin seeds. 
 
from: http://www.kuow.washington.edu/wkdy/recipes/r35.htm 
 
 
 
 
 
(ID: 73603) Mirror: rec.food.recipes: Sat, Aug 13, 2005


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