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Recipe from a Reader
Quinoa, Black Bean, Corn Salad

From Ien:

This recipe was first introduced to me by a friend who did professional catering.

I don't have exact proportions, and it really does not matter. This is extremely forgiving.

This is a great dish to take to a potluck or on a summer picnic.

It is a completely balanced meal all by itself, looks beautiful, and is a real crowd pleaser.



Cook 2 cups quinoa in 4 cups water. Pouring quinoa into already boiling water seems to work best. Add about a cup each of black beans and kernel corn. Add finely chopped red pepper, green onions, parsley or cilantro to suit your personal tastes. Dress with a garlicky lemon or lime and olive oil dressing. Best at room temperature.