Quinoa Salad with Black Bean and Corn in Lemon Sauce

Name: Quinoa Salad with Black Bean and Corn in Lemon Sauce
Yield: 6
Ingredients: 2 cups cooked and fluffed corn; 1 small carrot peeled and cut into small cubes; 1 cup cooked quinoa or 1/3 cup raw quinoa; 1/4 teaspoon ground cumin; 1/2 cup cooked black beans; 1 medium tomato seedless, cut into small cubes; 2 tablespoons red onion finely chopped; 3 cups spinach leaves cut into wide strips; 1/4 teaspoon salt and 1 tablespoon lemon juice; 1/4 cup olive oil; 2 tablespoons chopped cilantro

1
2 cups cooked and fluffed corn
2
1 small carrot peeled and cut into small cubes
3
1 cup cooked quinoa or 1/3 cup raw quinoa
4
1/4 teaspoon ground cumin
5
1/2 cup cooked black beans
6
1 medium tomato seedless, cut into small cubes
7
2 tablespoons red onion finely chopped
8
3 cups spinach leaves cut into wide strips
9
1/4 teaspoon salt and 1 tablespoon lemon juice
10
1/4 cup olive oil
11
2 tablespoons chopped cilantro

Ingredients

1
2 cups cooked and fluffed corn
2
1 small carrot peeled and cut into small cubes
3
1 cup cooked quinoa or 1/3 cup raw quinoa
4
1/4 teaspoon ground cumin
5
1/2 cup cooked black beans
6
1 medium tomato seedless, cut into small cubes
7
2 tablespoons red onion finely chopped
8
3 cups spinach leaves cut into wide strips
9
1/4 teaspoon salt and 1 tablespoon lemon juice
10
1/4 cup olive oil
11
2 tablespoons chopped cilantro

Directions

1
Dissolve the salt in lemon juice and combine with olive oil and cilantro
2
Reserve
3
Cut the carrot and blanch it in boiling water to scald
4
Cook the quinoa in 1 1/2 cups of water or broth with cumin for approximately 20 minutes over low heat
5
Let cool and fluff with a fork
6
In a large bowl, mix all ingredients except spinach, and dress with the sauce
7
Mix well to coat the ingredients with the sauce
8
Allow the salad to sit in the sauce for 3 hours to absorb flavors
9
Cut the spinach and place on top of the salad as garnish