Just in time for Labor Day!
This is a great dinner-type salad. A meal-in-a-dish. Or you could serve it as a side at a BBQ this weekend!
3 T extra virgin olive oil
3 T white wine or white balsamic vinegar
3 T fresh lemon juice
1/2 t salt
1/4-1/2 t cumin
1 c raw quinoa (makes 3 cups cooked)
1 c black beans
1 c corn
1/2 c sweet onion, chopped
1/2 c scallion tops, chopped
1 c sweet red pepper, chopped
1-2 jalapeno peppers, minced
1 clove garlic, minced
1/4 c fresh cilantro or parsley, chopped
Prepare quinoa. Measure 1 c quinoa into fine mesh strainer. Rinse thoroughly under running water. Put in saucepan with 1 1/2 cups water and 1/4 t salt and simmer for about 25 minutes, or until water is absorbed. (My preference is a rice cooker – no burning!) Turn into a large bowl and set aside to cool.
Whisk dressing ingredients together and set aside.
Add remaining ingredients to quinoa in bowl, as well as dressing, and toss until well-combined. Adjust seasonings. Refrigerate until ready to serve. Makes approximately 6 cups.