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If you've never tried quinoa, it has a nutritional profile superior among grains, with high-quality protein and an abundance of vitamins and minerals. This salad is really nice on those really hot summer days when you don't want to cook.


  • Quinoa-Corn Salad
  • * 1 cup quinoa, well rinsed
  • * 1 cup cooked fresh or thawed frozen corn kernels
  • * Juice of 1 lemon
  • * 1 tablespoon olive oil
  • * 2 or 3 scallions, minced
  • * Salt and freshly-ground black pepper, to taste
  • Bean Salad
  • * 1-pound can pinto, pink, or kidney beans, drained and rinsed
  • * 1 heaping cup diced canned tomatoes
  • * 1 tablespoon apple cider vinegar or balsamic vinegar
  • * 1/4 cup chopped fresh parsley
  • * Freshly ground black pepper, to taste
  • Garnishes
  • * Pumpkin seeds
  • * 1 medium red bell pepper, cut into strips


  • Bring 2 cups of water to a boil in a heavy saucepan.
  • Add quinoa and simmer gently, covered, for 15 minutes.
  • When the quinoa is done, remove it from the heat, fluff it with a fork, and transfer it to a mixing bowl.
  • Combine the quinoa with the remaining ingredients for the quinoa-corn salad and toss well.
  • While the quinoa is cooking, combine all the ingredients for the bean salad in another bowl and toss together.
  • To assemble the Aztec Platter, transfer the quinoa-corn salad onto a large platter and spread evenly to within an inch or so of the edge.
  • Pushing the salad outward from the center, make a well in the center of the platter about 5 inches in diameter.
  • Mound the bean salad into the well, and sprinkle with a handful of pumpkin seeds. Optional, arrange pepper strips around the edge of the platter.

Categories: Beans  Diabetic  Misc. Salad  Salad 
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