Recipe By: The Mcdougall Quick and Easy Cookbook, page 29
Serving Size: 4

1 cup vegetable broth, fatfree
1/2 cup quinoa — rinsed
1/2 teaspoon cumin seed
15 ounces black beans, canned — rinsed and drained
1 cup frozen corn kernels — thawed
1 tomato — chopped
3 green onions — chopped
3 tablespoons chopped cilantro
1/2 cup oil-free dressing

Place the vegetable broth in a saucepan and bring to a boil. Add the quinoa and cumin. Cover, reduce heat, and simmer for 10 minutes. Remove from heat and set aside.

Combine the beans, corn, tomato, green onions, and cilantro in a bowl. Add the quinoa and dressing and toss well to mix. Refrigerate at least 1hour before serving.

Recipe Hint: Vary the dressing to suit your taste. We have even used salsa on several occasions with good results. Quinoa (pronounced keen-wa) is a high-protein grain. Uncooked, it looks somewhat like toasted sesame seeds. It becomes translucent when cooked. It is available in natural food stores.

Per serving: 229 Calories (kcal); 3g Total Fat; (9% calories from fat); 10g Protein; 42g Carbohydrate; 0mg Cholesterol; 758mg Sodium

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