Recipes Included On This Page Quinoa and Black Bean Salad - AICR Quinoa with Corn, Scallions and Mint - Veggie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Quinoa and Black Bean Salad - AICR Recipe By : American Institute Cancer Research, Online Newsletter, 2004 Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups quinoa 1 1/2 cups canned black beans -- rinsed and drained 1 1/2 tablespoons red wine vinegar 1 1/2 cups cooked corn -- (fresh, canned or frozen 1 red bell pepper -- seeded and chopped 4 scallions -- chopped 1 teaspoon finely minced garlic 1/4 teaspoon cayenne pepper 1/4 cup fresh coriander leaves -- chopped fine 1/3 cup fresh lime juice 1/2 teaspoon salt 1 1/4 teaspoons ground cumin 1/3 cup olive oil Rinse quinoa in a fine sieve under cold running water until water runs clear. Put quinoa in a pot with 2 1/4 cups water. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender. Fluff quinoa with a fork and transfer to a large bowl and allow to cool. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste. Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well. In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving. Makes 6 to 8 entrée servings or 16 side-dish servings. Source : American Institute Cancer Research, Online Newsletter, 2004 Formatted by Chupa Babi in MC: 10.17.06 This substantial summer salad offers a healthful balance between vegetables and protein. It provides a wide range of textures, colors and seasonings. Contributed to the FareShare Gazette by Chupa; 18 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 251 Calories; 11g Fat (40.0% calories from fat); 7g Protein; 31g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 292mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Quinoa with Corn, Scallions and Mint - Veggie Recipe By : Gourmet Magazine, August 2006 Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ears corn -- shucked 1 tablespoon finely grated fresh lemon zest -- (from 2 lemons) 2 tablespoons fresh lemon juice 1/4 cup unsalted butter -- or substitute, melted [1/2 stick or 1/8 pound] 1 tablespoon mild honey 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cups quinoa -- (about 10 ounces) 4 scallions -- chopped 1/2 cup chopped fresh mint Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife. Meanwhile, whisk together lemon zest and juice, butter, honey, salt and pepper in a large bowl until combined. Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time. Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and let stand (still covered) 5 minutes. Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions and mint; salt and pepper to taste. Makes 8 servings. Source : Gourmet Magazine, August 2006. Formatted by Chupa Babi in MC: 10.17.06 Steamed quinoa has an unbelievably light and fluffy texture. If you can get fresh-picked corn, you can add it to the salad raw—even without cooking, the kernels will be sweet and tender. Contributed to the FareShare Gazette by Chupa; 28 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 254 Calories; 9g Fat (29.8% calories from fat); 7g Protein; 39g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 153mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Vegetable; 0 Fruit; 1 1/2 Fat.

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