Inca Salad Recipe (Quinoa, Corn & Pink Beans)

Rinse the quinoa well. Cook it according to the package directions; when it’s done, let it sit for 5 minutes, then fluff with a fork and cool slightly.

Warm the frozen corn briefly (boil or steam), then drain. If using canned beans, rinse and drain well so the salad doesn’t get watery.

Dice the tomato, slice the green onion thinly, and finely chop the cilantro and Italian parsley.

In a small bowl, whisk together lemon juice, cumin, and hot pepper sauce. Add the spicy sauce gradually and taste as you go.

In a large bowl, combine the cooled quinoa, corn, beans, tomato, and herbs. Pour over the dressing and toss gently to keep everything intact.

Refrigerate for about 10 minutes so the flavors come together. Serve cold or slightly cool; give it one more toss before plating.