Quinoa, Corn, and Bean Salad Platter

Quinoa, Corn, and Bean Salad Platter


  • 1 cup quinoa, well-rinsed
  • 1/2 cup cooked fresh or frozen corn kernels
  • Juice of 1 lemon
  • 2 to 3 scallions, minced
  • 1 Tbs olive oil (optional)
  • salt and pepper to taste


Bring 2 cups water to a boil in a small, heavy saucepan. Add quinoa and simmer gently, covered, for 15 minutes. Fluff with a fork and let cool to room temperature. Transfer to a mixing bowl and add corn, lemon juice, scallions, olive oil, and seasonings. 1-1/2 cups cooked or canned pinto, kidney, or Anasazi beans 1 heaping cup finely diced ripe tomatoes [canned will work too] 1 Tbs balsamic or cider vinegar 1/4 cup chopped parsley Salt and pepper to taste (no salt if you use canned beans) Combine all ingredients and toss to mix. Transfer quinoa-corn salad onto a platter and form a ring around the center leaving about a 5" well. In the center well, place the bean salad. Garnish with thing strips of red bell pepper, good black olives (bottled, not canned, ideally), and (optionally) toasted pumpkin seeds.

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