Mayan Supper Salad

sobota, 1 lutego 2014

Mayan Supper Salad

Time: 35 mins

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.

0 komentarze :

Prześlij komentarz