AZTEC SALAD

6 servings

Quinoa salad:
1 c. quinoa
2 c. water
2 green onions, finely chopped
1/2 c. corn kernels, thawed if frozen
1 T. finely chopped cilantro
2 T. toasted pine nuts

Bean Salad:
15-oz. can black beans, drained and rinsed
2 large roma tomatoes, diced
2 T. finely chopped cilantro

Dressing:
6 T. lemon juice
3 T. olive oil
1 medium clove garlic, finely minced
3/4 t. chili powder
3/4 t. ground cumin
3/4 t. dried oregano
1/2 t. salt
cayenne pepper to taste

Lemon wedges to serve

1. Mix dressing ingredients.

2. To prepare quinoa salad: In a medium sauce pan, bring quinoa and
water to a boil, reduce heat, cover, and simmer for 15 minutes.
Remove from heat and transfer to a boil. Fluff with fork and stir in
green onions.

3. When quinoa has cooled, stir in corn, cilantro, and pine nuts.

4. Mix together ingredients for bean salad. Stir in 3 T. of the
dressing and refrigerate.

5. Stir remaining dressing into the quinoa salad. Cover and refrigerate.

6. Bring the salads out of the refrigerator 30 minutes before serving
(or like me, make it right before you eat it and skip the
refrigerator). Spoon quinoa salad on a platter and top with bean
salad. Serve with lemon wedges.