Summer Quinoa Salad

• 1/2 C quinoa grains
• 1 c water
• 1 c frozen/fresh sweet corn kernels
• 1 c black beans (either cooked, or rinsed of canned)
• 1 chopped red pepper
• 1/4 c chopped cilantro
• VINAIGRETTE
• 1/2 c olive oil
• 1/3 c red wine vinegar
• 1 Tbsp chipolte/adobo sauce
• sea salt
• fresh pepper

1. Rinse quinoa in a strainer before cooking. This removes a bitter coating from the grains.
2. After rinsing, combine quinoa with water in microwave-safe lidded container (prefereable glass) for 6 - 10 minutes, until water is absorbed. Alternately, quinoa may be cooked stove-top or in a rice cooker, with the same method as rice, just a bit faster.
3. Prepare vinaigrette (oil, vinegar, abobo sauce, salt and pepper)
4. Chop cilantro and red pepper. Mix with corn and beans.
5. After quinoa cooks, stir and let cool for 10 minutes. Add to corn and bean mixture. Dress with vinaigrette. May be served immediately, or refrigerated.

quinoa, water, fresh sweet corn kernels, black beans, red pepper, cilantro, vinaigrette, olive oil, red wine vinegar, salt, fresh pepper

Taken from www.epicurious.com/recipes/member/views/summer-quinoa-salad-1202428 (may not work)