Mayan Supper Salad - cooking recipe

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)

Preparation

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.
ASSEMBLY:
Combine cooled quinoa, corn, 1 tbls juice, pineapple, scallions and oil. Season with salt and pepper to taste.
In separate bowl, combine garlic, beans, tomato, 1 tbls juice, cilantro and 1/4 cup sunflower seeds.
TO SERVE:
Spread bean mixture onto a serving platter and mound the quinoa on top.
Garnish with additional sunflower seeds.
Arrange wedges of lemon or lime around edges.