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- Cook Time: –
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- Quinoa-Corn Salad:
- 1 cup raw quinoa*, well rinsed
- 1 cup thawed frozen corn kernels
- juice of 1 lemon
- 1 tablespoon olive oil
- 2 or 3 scallions, minced
- salt and freshly ground pepper, to taste
- Bean Salad:
- 1 can (16 ounces) pinto, pink, or kidney beans, drained and rinsed
- 1 heaping cup finely diced ripe tomatoes
- 1 tablespoon apple cider or balsamic vinegar
- 1/4 cup chopped fresh parsley, more or less to taste
- pumpkin seeds
- black olives
- 1 medium red bell pepper, cut into strips
- While the quinoa is cooking, combine all the ingredients for the bean salad in another bowl and toss together.
- To assemble the Aztec Platter, transfer the quinoa-corn salad onto a large platter and spread evenly to within an inch or so from the edge. Pushing the salad outward from the center, make a well in the center of the platter, about 5-inches in diameter. Mound the bean salad into the well, and sprinkle it with a handful of pumpkin seeds. Arrange olives and pepper strips around the edge of the platter.
- Diabetic Exchanges: 1 Very Lean Meat; 2 Bread/Starch; 1 Veg; 1 Fat
- *About quinoa
- Probably the most nutritious grain available, quinoa is considered a complete protein as it supplies all eight essential amino acids as well as other essential nutrients. quinoa is also lower in carbohydrates than most other grains.
- The small bead-like grains cook in half the time of regular rice. The grains expand to 4 times their original volume when cooked. Use quinoa as a more nutritious alternative to rice or couscous or add to soups, side dishes, main dishes, casseroles or anywhere else you'd use grains like rice or couscous.
- You can easily find quinoa in most any healthfood store and most supermarkets.