^[1]After the heavy eating of the Thanksgiving holiday, even for those of us of the plant-based persuasion, the watchword this week is light and easy. This composed two-part salad featuring quinoa and red beans is fancy enough to impress company, but simple enough to prepare for an everyday meal. You can use regular, red, or black quinoa, or a combination. Serve with some seasonal roasted veggies (squashes, brussels sprouts, roots, etc.) and/or a warming soup. Or keep it super simple and just serve with baked or microwaved sweet potatoes.

Serves: 6

Quinoa-corn salad:

• 1 cup quinoa, well-rinsed (use regular, red,
  or black quinoa, or a combination of two or all three)
• 1 cup cooked fresh or frozen corn kernels
• Juice of 1 lemon
• 2 to 3 scallions, minced
• 1 tablespoon extra-virgin olive oil
• 1/2 to 1 teaspoon ground cumin, to taste
• Salt and freshly ground pepper to taste

Bean salad:

• 1 1/2 cups cooked or canned pinto, kidney or Anasazi beans
• 1 heaping cup finely diced ripe tomatoes
• 1/2 medium avocado, diced, optional
  (if using, toss with a little lemon juice to prevent browning)
• 1 tablespoon balsamic or cider vinegar
• 1/4 cup minced fresh parsley or cilantro
• Salt and freshly ground pepper to taste

Garnish:

• Pumpkin seeds
• Black olives
• Red pepper or pimientos, cut into narrow strips about 1 1/2 inches long

QUINOA-CORN SALAD: Bring 2 cups water to a boil in small, saucepan. Add quinoa and simmer gently, covered, for 15 minutes. Fluff with a fork, then let cool to room temperature. Transfer to a mixing bowl and combine with remaining ingredients.

BEAN SALAD: In a separate bowl, combine all ingredients and toss together.

To assemble: Transfer quinoa-corn salad onto the center of a large platter. Make a well in the center about 6 inches in diameter. Mound bean salad into it, and sprinkle with pumpkin seeds. Arrange olives and strips of bell pepper  atop the ring of quinoa.

Here are more:

• quinoa recipes ^[2]
• main-dish salad recipes ^[3]
• grain salads ^[4]