Categories: Salads, Grains, Side dish 
      Yield: 4 servings 
  
      3 tb Lemon juice 
      3 tb Olive oil 
      3 tb Cilantro, minced 
           Sea salt 
           Freshly ground black pepper 
      1 c  Fresh or frozen corn 
    1/2 c  Quinoa; rinsed well 
    1/2 ts Cumin seeds; toasted 
      1 c  Cooked black beans 
      1 md Tomato; diced 
      3 tb Red onion, minced 
  
  Whisk together lemon juice, olive oil, cilantro, and salt and pepper 
  to taste; set aside. 
  In a small saucepan, bring 1-1/2 cups water to a boil and add corn. 
  Reduce heat and let corn simmer until tender.  Drain corn, reserving 
  1 cup of cooking liquid. 
  Bring cooking liquid to a boil and add quinoa and cumin.  Cover, 
  reducing heat, and let simmer until liquid is absorbed (about 10 
  minutes).  Remove pan from heat and leave undisturbed for 5 minutes. 
  Fluff quinoa with a fork and allow to cool slightly. 
  In a bowl, combine cooled quinoa, corn, black beans, tomato and onion. 
  Pour dressing over and toss gently to mix.  Refrigerate salad until 
  ready to serve.