Mayan Supper Salad

12 ingredients
8 steps

Ingredients

  • 1 cup quinoa, well-rinsed and toasted
  • 1/2 cup corn kernel (fresh-cooked or thawed frozen)
  • 2 tablespoons lemon juice, divided (can use lime)
  • 1/2 cup fresh pineapple, diced
  • 3 scallions, minced
  • 1 tablespoon olive oil
  • 1 -2 fresh garlic clove, finely minced
  • 2 cups black beans (if canned, rinse)
  • 1 large tomatoes, peeled, seeded and diced
  • 1/4 cup cilantro, chopped
  • 1/4 cup unsalted sunflower seeds
  • lemons (optional) or lime wedge (optional)

Directions

  1. 1
    In medium saucepan, combine quinoa and 2 cups water. Bring to boil, reduce heat to low and simmer 15 minutes or until all liquid is absorbed. Fluff with fork and place aside to cool.
  2. 2
    ASSEMBLY:
  3. 3
    Combine cooled quinoa, corn, 1 tbls juice, pineapple, scallions and oil. Season with salt and pepper to taste.
  4. 4
    In separate bowl, combine garlic, beans, tomato, 1 tbls juice, cilantro and 1/4 cup sunflower seeds.
  5. 5
    TO SERVE:
  6. 6
    Spread bean mixture onto a serving platter and mound the quinoa on top.
  7. 7
    Garnish with additional sunflower seeds.
  8. 8
    Arrange wedges of lemon or lime around edges.

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