South American Quinoa Salad

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  • 2 cups quinoa
  • 4 cups water or vegetable stock
  • 1 cup cooked pinto beans
  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 1 teaspoon salt
  • 2 green onions, thinly sliced
  • 2 ears fresh corn, kernels removed, or 1 cup frozen corn, thawed
  • 3/4 cup halved cherry tomatoes
  • 1/2 cup chopped cilantro
  • Chili Pumpkin Seeds, for garnish


Rinse and drain the quinoa. Bring water or vegetable stock to a boil. Add quinoa, reduce heat, cover and simmer for 15 minutes.

In a large bowl, combine cooked quinoa, beans, olive oil, lime juice, salt, green onions and corn. Stir to combine. Add tomatoes and most of the cilantro; stir gently. Garnish with Chili Pumpkin Seeds and remaining cilantro.

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