Serves 4–6 / “I make this salad almost every year for our Memorial Day potluck,” said one Santa Fe reader. “People absolutely love it and ask for the recipe all the time.”
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Rio Grande Quinoa and Corn
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Ingredients
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 3 tablespoons minced fresh cilantro or parsley
- 1-1/2 cups watercress
- 1 cup fresh or frozen corn
- 1/2 cup quinoa, rinsed thoroughly
- 1/2 teaspoon cumin seeds, toasted
- 1 cup cooked black beans, rinsed and drained
- 1 medium tomato, diced
- 3 tablespoons minced red onion
Instructions
- To make the dressing, combine lemon juice, olive oil, cilantro or parsley, salt, and pepper. Set aside.
- Boil the water in a small saucepan and add corn; reduce heat and simmer until corn is tender. Drain, reserving 1 cup cooking liquid.
- Return cooking liquid to the saucepan and bring to a boil. Add quinoa and cumin; cover and simmer about 10 minutes, until liquid is absorbed. Remove quinoa from heat and set aside 5 minutes. Fluff quinoa with a fork and transfer to a salad bowl; cool slightly. Add corn, black beans, tomato, and onion to quinoa. Toss with dressing and chill.
Recipe Notes
Nutrition Facts
Rio Grande Quinoa and Corn
Amount Per Serving
Calories 268
% Daily Value*
Sodium 104mg
4%
Total Carbohydrates 34g
11%
Dietary Fiber 7g
28%
Protein 8g
16%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 268 cal, 40% fat cal, 12g fat, 1g sat fat, 0mg chol, 8g protein, 34g carb, 7g fiber, 104mg sodium
