aztec platter (a composed salad)

Name: AZTEC PLATTER (a composed salad)
Prep time: 20 min
Cook time: 20 min
Cuisine: Mexican
Ingredients: QUINOA-CORN SALAD; 1 cup(s) dry quinoa, well rinsed; 1 cup(s) thawed frozen corn kernels; 1 - lemon, juiced; 1 tablespoon(s) olive oil; 2-3 - scallions (green onions) minced; - salt & freshly ground pepper, to taste; BEAN SALAD; 1 can(s) (1 lb) beans, either pinto, pink, or kidney beans, drained and rinsed; 1 cup(s) (heaping) finely diced ripe tomatoes; 1 tablespoon(s) apple cider vinegar or balsamic vinegar; 1/4 cup(s) chopped fresh parsley, or more or less to taste; - freshly ground pepper, to taste; GARNISHES; - pumpkin seeds (pepitas); - black olives; 1 medium red bell pepper, cut into strips

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Private Recipe by

Sharon Colyer

@Cmom02

Louisville, KY

This recipe comes from the "Vegetarian Express" cookbook, and was put together by Nava Atlas and Lillian Kayte. Menu items are prepared in 28 minutes or less. First edition, 1995. While quinoa is cooking, preparation of other ingredients can be done. So, the time is overlapping. Part of what makes this dish special, is the presentation.

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yield serving(s)

prep time 20 Min

cook time 20 Min

method Stove Top

Ingredients For aztec platter (a composed salad)

QUINOA-CORN SALAD
1 c

dry quinoa, well rinsed
1 c

thawed frozen corn kernels
1

lemon, juiced
1 Tbsp

olive oil
2-3

scallions (green onions) minced
salt & freshly ground pepper, to taste
BEAN SALAD
1 can

(1 lb) beans, either pinto, pink, or kidney beans, drained and rinsed
1 c

(heaping) finely diced ripe tomatoes
1 Tbsp

apple cider vinegar or balsamic vinegar
1/4 c

chopped fresh parsley, or more or less to taste
freshly ground pepper, to taste
GARNISHES
pumpkin seeds (pepitas)
black olives
1 md

red bell pepper, cut into strips

How To Make aztec platter (a composed salad)

1
Bring 2 cups of water, to a boil, in a heavy saucepan. Add quinoa, and simmer gently, covered, for 15 minutes. When the quinoa is done, remove it from the heat, fluff it with a fork, and transfer it to a mixing bowl. Combine the quinoa with the remaining ingredients for the quinoa-corn salad, and toss well.

2
While the quinoa is cooking, combine all the ingredients for the bean salad, in another bowl, and toss together.
3
To assemble the Aztec Platter, transfer the quinoa-corn salad onto a large platter, and spread evenly to within an inch or so of the edge. Pushing the salad outward from the center, make a well in the center of the platter about 5 inches in diameter. Mound the bean salad into the well, and sprinkle it with a handful of pumpkin seeds (pepitas).
4
Arrange olives and pepper strips around the edge of the platter or another suitable arrangement.
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