Quinoa, Black Bean, Corn, and Tomato Salad
Cook quinoa with cumin in broth for 12-15 minutes, until liquid is absorbed.
Cool slightly, then transfer to a large bowl and add beans, tomato and corn.
Mix the last ﬁve ingredients (lemon juice, olive oil, cilantro, scallions and garlic) to make a dressing, and stir into salad.
Chill for 2 to 4 hours until ready to serve.
Recipe and photo courtesy of Oldways and shared with permission. Original published here: https://oldwayspt.org/recipes/quinoa-black-bean-corn-tomato-salad. Notes from Oldways: This salad is truly best in summer when you can use fresh garden tomatoes and corn. If you prefer, you can use bulgur (or any other whole grain) in place of quinoa. As with most grain salad recipes, the exact quantities of ingredients can be adjusted based on what you have available.