QUINOA SALAD

Ingredients

1 cup uncooked quinoa, well rinsed

1/2 teaspoon salt

2 cups water

1/3 cup diced red onion

2 Tbsp lime juice

1 cup corn kernels (canned, frozen or fresh, raw)

15-ounce can black beans

3 medium tomatoes, cut into chunks

1/4 cup chopped cilantro, including tender stems, packed

3 Tbsp olive oil

Directions:

In a saucepan add:

1 cup uncooked quinoa, well rinsed

1/2 teaspoon salt

2 cups water

Bring to the boil, turn to low and simmer, covered for 20 minutes.

Remove from heat and let sit for 5 minutes.

Place into a large bowl and fluff up with a fork to help it cool more quickly.

While quinoa is cooking, soak 1/3 cup diced red onion in 2 Tbsp lime juice to take the edge off it.

In serving bowl, combine 15-ounce can black beans, drained and rinsed

1 cup corn kernels (canned, frozen or fresh, raw)

3 medium tomatoes, cut into chunks

1/4 cup chopped cilantro, including tender stems, packed

3 Tbsp olive oil

When quinoa is cool, add to serving bowl.

Add onion last.

Mix thoroughly and add salt, lime juice and oil to taste.

Serve at room temperature.