DL Staff
This main dish salad features quinoa, an ancient Inca grain. High-protein quinoa cooks in 15 minutes, so it's great for fast meals.
Recipe Yield:
6 servings
Recipe Ingredient Details:
1 cup quinoa, well rinsed
1 cup frozen corn kernels
Juice of 1 lemon
1 tablespoon olive oil
2-3 scallions, minced
1 (15-ounce) can black beans, rinsed and drained
1 cup diced tomato
1 tablespoon apple cider
1/4 cup chopped fresh parsley or cilantro
1/4 cup toasted pumpkin seeds
Black olives and red bell pepper strips, for garnish
Recipe Instructions:
Boil 2 cups water in a saucepan. Add the quinoa and simmer, covered, for 15 minutes. When done, fluff with a fork and transfer to a bowl. Combine quinoa with corn, lemon juice, olive oil, scallions, and salt and pepper to taste.
While the quinoa cooks, in a second bowl combine black beans, tomato, apple cider, parsley or cilantro, and pepper to taste.
To assemble Machu Picchu Platter, spread quinoa salad evenly on a platter. Leave a well in the center and mound bean salad into the well. Sprinkle with pumpkin seeds. Arrange olives and pepper strips around the edge.
Wed, 2004-09-29 17:12
