- Cooking Time:
- Preparation Time:
- 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
- * 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.
NotesIf 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.