Anonymous August 22 2005

3 Tbsp Lemon juice

3 Tbsp Olive oil

3 Tbsp Cilantro, minced

Sea salt

Freshly ground black pepper

1 cup Fresh or frozen corn

1/2 cup Quinoa; rinsed well

1/2 tsp Cumin seeds; toasted

1 cup Cooked black beans

1 md Tomato; diced

3 Tbsp Red onion, minced

Whisk together lemon juice, olive oil, cilantro, and salt and pepper to taste; set aside. In a small saucepan, bring 1-1/2 cups water to a

boil and add corn. Reduce heat and let corn simmer until tender.

Drain corn, reserving 1 cup of cooking liquid. Bring cooking liquid

to a boil and add quinoa and cumin. Cover, reducing heat, and let

simmer until liquid is absorbed (about 10 minutes). Remove pan from

heat and leave undisturbed for 5 minutes. Fluff quinoa with a fork

and allow to cool slightly. In a bowl, combine cooled quinoa, corn,

black beans, tomato and onion. Pour dressing over and toss gently to

mix. Refrigerate salad until ready to serve.