Southwestern Quinoa Salad

From VegNews

1⁄2 cup uncooked quinoa 1 cup water

1 (15-ounce) can corn, drained

1 (15-ounce) can black beans, drained

7 sweet mini bell peppers, deseeded and chopped

1 ⁄2 cup chopped red onion

1 ⁄3 cup chopped cilantro

1 ⁄4 cup chopped green onion

1 ⁄4 cup lime juice

1 teaspoon ground cumin

1 ⁄2 teaspoon paprika

1 ⁄2 teaspoon chili powder

1 teaspoon salt

Into a pot over high heat, add quinoa and water.

Bring to a boil, reduce heat to low, cover, and cook 15 minutes.

Remove from heat and let sit 10 minutes.

After 10 minutes, fluff with a fork and allow to cool completely.

Into a large bowl, add cooled quinoa and all remaining ingredients. Toss to combine and serve.

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