Rio Grande Quinoa and Corn
Servings
4people
Servings
4people
Ingredients
  • 3tablespoons 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
  • 3tablespoons minced red onion
Instructions
  1. To make the dressing, combine lemon juice, olive oil, cilantro or parsley, salt, and pepper. Set aside.
  2. Boil the water in a small saucepan and add corn; reduce heat and simmer until corn is tender. Drain, reserving 1 cup cooking liquid.
  3. 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

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