Mayan Supper Salad

• 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 tomatoes, peeled, seeded and diced
• 1/4 cup cilantro, chopped
• 1/4 cup unsalted sunflower seeds
• lemons (optional) or lime wedge (optional)

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.

quinoa, corn kernel, lemon juice, fresh pineapple, scallions, olive oil, garlic, black beans, tomatoes, cilantro, sunflower seeds, lemons

Taken from www.food.com/recipe/mayan-supper-salad-128882 (may not work)