Ingredients
1
cup quinoa
2
cups water
1
cup vacuum-packed whole kernel corn with red and green peppers, drained
1/2
cup diced tomatoes
1/2
cup chopped red onion
1/2
cup coarsely chopped fresh cilantro
2
tablespoons lime juice
1
tablespoon ground cumin
4
cups spring mix baby salad greens
Preparation
In 1-quart saucepan, heat quinoa and water to boiling. Reduce heat to simmer. Cover tightly; simmer 7 to 10 minutes or until all liquid is absorbed. (Quinoa is done when grains are translucent with opaque edges.)
Meanwhile, in large bowl, gently mix corn, tomatoes, onion, cilantro, lime juice and cumin.
Stir cooked quinoa into salad. To serve, line each serving plate with 1 cup salad greens. Top with quinoa salad.
