Aztec Platter

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Aztec Platter

 

 

Quinoa-Corn Salad:

1 cup quinoa, well rinsed

1/2 cup cooked corn

juice of 1 lemon (3 Tbsp.)

2 - 3 green onions, minced

1 Tbsp. olive oil

salt to taste

 

Bean Salad:

1 1/2 cups cooked or canned pinto, kidney, or Anasazi beans

1 heaping cup finely diced ripe tomatoes

1 Tbspl lemon juice

1/4 cup chopped parsley

salt to taste

 

Garnish:

pumpkin seeds

red pepper or pimentos, cut into narrow strips about 1 1/2 " long

black olives

 

For the quinoa-corn salad, 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, then let cool to room temperature. Transfer to a mixing bowl and combine

with remaining ingredients.

 

To assemble bean salad, mix ingredients together in a separate bowl.

 

To assemble: Transfer quinoa-corn salad onto middle of a platter. Make a well

in the center, about 5 inches in diameter. Mound bean salad into well.

Sprinkle with pumpkin seeds. Arrange olives and strips of pepper around rim of

platter.

 

Serves: 6