Southwestern Quinoa Salad

INGREDIENTS

• 1 cup quinoa
• 1 1⁄2 cups cooked black beans, drained and rinsed if canned (1 can)
• 1 1⁄2 cups fresh or cooked corn (cut from 2 large ears)
• 3⁄4 cup diced red pepper (1 small pepper or 1⁄2 large)
• onion flavor)1⁄2 large red onion, diced (soaked in ice water if you want to cut the harsh
• 1 jalapeno, seeded and minced (optional)
• 1⁄4 cup finely chopped cilantro
• 1 teaspoon sea salt
• 3⁄4 teaspoon ground cumin
• 1⁄3 cup fresh lime juice (about 1 1⁄2 limes
• 1⁄3 cup unrefined, extra-virgin olive oil

INSTRUCTIONS:

Rinse quinoa in a bowl with water or place quinoa in a fine mesh sieve and rinse under cold water until water runs clear. Transfer to a saucepan and add a healthy pinch of sea salt and 1 3⁄4 cups of water. Bring to a boil and simmer until water is absorbed, about 15 minutes. Turn off the heat and place a kitchen towel over the pot. Place the lid over the towel and let sit covered for 5 -10 minutes.

Transfer quinoa to a serving bowl, fluff with a fork and cool slightly. Add beans, corn, red pepper, onion, (optional) jalapeno and cilantro. Sprinkle with cumin and sea salt.

In a small bowl combine lime juice and olive oil. Pour over salad and mix well. Taste for seasoning.