Quinoa Salad with Black Beans and Corn

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 can Black beans
• 1 cup Corn
• 1 each Red bell pepper
• 0.5 each Red onion
• 0.25 cup Cilantro
• 3 tablespoons Lime juice
• 2 tablespoons Olive oil
• 1 teaspoon Cumin
• 0.5 teaspoon Chili powder

Instructions

1. 1Place the 1 cup of quinoa in a fine-mesh sieve and rinse it thoroughly under cold running water for about 30 seconds.
2. 2In a medium saucepan, combine the rinsed 1 cup of quinoa with 2 cups of water. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water has been absorbed.
3. 3Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Then, uncover and gently fluff the cooked quinoa with a fork. Set aside to cool completely.
4. 4While the quinoa cools, finely dice the 1 each red bell pepper and the 0.5 each red onion. Drain and rinse the 1 can of black beans. Measure out the 1 cup of corn.
5. 5In a large bowl, combine the cooled 1 cup of quinoa, the drained 1 can of black beans, the measured 1 cup of corn, the diced 1 each red bell pepper, and the diced 0.5 each red onion.
6. 6In a small bowl, whisk together the 3 tablespoons of lime juice, 2 tablespoons of olive oil, 1 teaspoon of cumin, and 0.5 teaspoon of chili powder until well combined.
7. 7Pour the dressing over the ingredients in the large bowl. Add the 0.25 cup of cilantro. Toss everything gently until all ingredients are evenly coated with the dressing.
8. 8Serve the quinoa salad immediately or chill for later.

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