Mayan Supper Salad

This makes a great backyard salad. Great flavor. It is the type of salad that lets you add ingredients as your imagination soars!

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  cup quinoa, well-rinsed and toasted
• 1⁄2 cup corn kernel (fresh-cooked or thawed frozen)
• 2  tablespoons lemon juice, divided (can use lime)
• 1⁄2 cup fresh pineapple, diced
• 3  scallions, minced
• 1  tablespoon olive oil
• 1 -2  fresh garlic clove, finely minced
• 2  cups black beans (if canned, rinse)
• 1  large tomatoes, peeled, seeded and diced
• 1⁄4 cup cilantro, chopped
• 1⁄4 cup unsalted sunflower seeds
•  lemons (optional) or  lime wedge (optional)

Directions

1. In medium saucepan, combine quinoa and 2 cups water. Bring to boil, reduce heat to low and simmer 15 minutes or until all liquid is absorbed. Fluff with fork and place aside to cool.
2. ASSEMBLY:
3. Combine cooled quinoa, corn, 1 tbls juice, pineapple, scallions and oil. Season with salt and pepper to taste.
4. In separate bowl, combine garlic, beans, tomato, 1 tbls juice, cilantro and 1/4 cup sunflower seeds.
5. TO SERVE:
6. Spread bean mixture onto a serving platter and mound the quinoa on top.
7. Garnish with additional sunflower seeds.
8. Arrange wedges of lemon or lime around edges.