Aztec Platter - ThinnerTimes

MiladyB · 04-25-2007, 05:43 AM

Aztec Platter
Susan Maria's Before & After Help (Powered by Invision Power Board)

(Serves 6)

Quinoa-corn salad
1 cup quinoa, well rinsed
1 cup thawed frozen corn kernels
Juice of 1 lemon
1 tablespoon olive oil
2 or 3 scallions, minced
Salt and freshly ground pepper, to taste

Bean salad
1 pound canned beans (pinto, pink or kidney), drained and rinsed
1 heaping cup finely diced ripe tomatoes
1 tablespoon apple cider vinegar or balsamic vinegar
¼ cup chopped fresh parsley, or to taste
Freshly ground pepper, to taste

Garnishes
Pumpkin seeds
Black olives
1 medium red bell pepper, cut into strips

1. Bring 2 cups of water to a boil in a heavy saucepan. Add the 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.

Note: You can also add feta cheese for a burst of flavor.

4. Using photo as a guide, arrange olives and pepper strips around the edge of the platter.

Calories: 233
Total fat: 4g
Protein: 9g
Carbs: 40g
Cholesterol: 0g
Sodium: 9mg