Quinoa And Corn Salad

• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 3 tablespoons minced fresh cilantro or 3 tablespoons parsley
• sea salt & freshly ground black pepper, to taste
• 1 1/2 cups water
• 1 cup frozen corn (can use fresh)
• 1/2 cup quinoa, rinsed thoroughly
• 1/2 teaspoon cumin seed, toasted
• 1 cup cooked black beans, rinsed and drained
• 1 medium tomatoes, diced
• 3 tablespoons minced red onions

1. 1. To make the dressing, combine lemon juice, olive oil, cilantro or parsley, salt, and pepper. Set aside.
2. 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. 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.

lemon juice, olive oil, fresh cilantro, salt, water, frozen corn, quinoa, cumin, black beans, tomatoes, red onions

Taken from www.food.com/recipe/quinoa-and-corn-salad-386750 (may not work)