Quick Quinoa Salad with Black Beans and Corn

1.Combine the rinsed quinoa and water (or broth) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and allow to cool slightly.

2.While the quinoa cooks, prepare the vinaigrette: In a small bowl or jar, whisk together the lime juice, olive oil, cumin, chili powder, salt, and black pepper until emulsified.

3.In a large bowl, combine the slightly cooled, cooked quinoa, rinsed black beans, corn kernels, diced red bell pepper, minced red onion, and chopped cilantro.

4.Pour the lime vinaigrette over the quinoa and vegetable mixture.

5.Toss gently until all ingredients are evenly coated.

6.Taste and adjust seasoning if necessary (add more salt or lime juice to preference). Serve immediately, or cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. This salad is best served cold.