Quinoa, corn, and bean salad platter
1 cup quinoa, well-rinsed
1/2 cup cooked fresh or frozen corn kernels
Juice of 1 lemon
2 to 3 scallions, minced
1 Tbs olive oil (optional)
salt and pepper to taste
Bring 2 cups water to a boil in a small, heavy saucepan. Add quinoa
and simmer gently, covered, for 15 minutes. Fluff with a fork and
let cool to room temperature. Transfer to a mixing bowl and add
corn, lemon juice, scallions, olive oil, and seasonings.
1-1/2 cups cooked or canned pinto, kidney, or Anasazi beans
1 heaping cup finely diced ripe tomatoes [canned will work too]
1 Tbs balsamic or cider vinegar
1/4 cup chopped parsley
Salt and pepper to taste (no salt if you use canned beans)
Combine all ingredients and toss to mix.
Transfer quinoa-corn salad onto a platter and form a ring around
the center leaving about a 5" well. In the center well, place the
bean salad. Garnish with thing strips of red bell pepper, good
black olives (bottled, not canned, ideally), and (optionally)
toasted pumpkin seeds.