½ cup quinoa, rinsed thoroughly
1-cup water or chicken stock
2 tablespoons lemon juice
1/8 cup olive oil
2 tablespoons minced cilantro
Pinch of salt
1-cup fresh or frozen corn
¼ teaspoon ground cumin
½ cup black beans, rinsed if in a can
1 medium tomato, diced small
2 tablespoons red pepper, minced
2 tablespoons sweet onion, minced
½ cup artichoke hearts
1. Place the quinoa and water (or stock) in a small saucepan and bring to a boil. Then reduce the heat to a simmer, cover and cook for about 17 minutes. All the water should be absorbed and the quinoa should be tender. Place the quinoa in a non-reactive bowl and let cool before adding to the vegetables.
2. In a small bowl mix the lemon juice, olive oil, cilantro and a ¼ teaspoon of salt together once combined set the dressing aside.
3. Once the quinoa is cool then proceed with adding the rest of the ingredients. Add the dressing; toss to combine. Chill. Makes 4 side servings.
Do you cook with Quinoa maybe you have a great recipe to share?