Rio Grande Quinoa and Corn - Delicious Living
“I make this salad almost every year for our Memorial Day potluck,” said one Santa Fe reader. “People absolutely love it and ask for the recipe all the time.”
Ingredients
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 3 tablespoons minced fresh cilantro or parsley
- 1-1/2 cups watercress
- 1 cup fresh or frozen corn
- 1/2 cup quinoa, rinsed thoroughly
- 1/2 teaspoon cumin seeds, toasted
- 1 cup cooked black beans, rinsed and drained
- 1 medium tomato, diced
- 3 tablespoons minced red onion
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