Aztec Platter


  • 1 cup quinoa
  • 1/2 cup corn, cooked
  • 1 lemon, juice
  • 3 scallions, minced
  • 1 tablespoon olive oil
  • 1 1/2 cups pinto or kidney beans, cooked
  • 1 cup tomatoes, diced
  • 1 tablespoon balsamic vinegar
  • 1/4 cup parsley, chopped
  • Pumpkin seeds
  • Olives
  • Bell peppers


  1. Cook quinoa according to directions. Fluff with fork, let cool.
  2. Mix quinoa with corn, lemon juice, scallions and oil.
  3. Combine beans, tomatoes, vinegar and parsley and toss.
  4. Transfer quinoa-corn salad onto center of platter. Make a well in center and mound bean salad into well. Sprinkle with pumpkin seeds. Arrange olives and strips of pepper or pimientos around rim.

Posted by Tiffany at Recipe Goldmine 2/18/2002 10:58 am.

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