Southwestern Quinoa Salad

• 1 1/4 cups quinoa, rinsed well and drained
• 1/3 cup lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1 can (15 oz.) reduced-sodium black beans, rinsed and drained
• 1 cup frozen corn kernels, thawed, or drained canned corn
• 1 cup chopped jicama
• 3/4 cup chopped canned roasted red peppers (not oil-packed)
• 1/4 cup chopped fresh cilantro
• 2 tablespoons minced red onion
• 2 tablespoons minced fresh jalapeno chili
• Salt
• Butter lettuce leaves

1. In a 2- to 3-quart pan over high heat, bring quinoa and 2 1/2 cups water to a boil. Reduce heat and simmer, covered, until water is absorbed, 10 to 15 minutes. Rinse to cool; drain well.
2. Meanwhile, in a bowl combine lime juice, oil, cumin, beans, corn, jicama, roasted peppers, cilantro, onion, and chili. Mix in quinoa, then season to taste with salt. Spoon over lettuce leaves.

quinoa, lime juice, olive oil, ground cumin, black beans, corn kernels, jicama, red peppers, fresh cilantro, red onion, fresh jalapeufo chili, salt, butter

Taken from www.myrecipes.com/recipe/southwestern-quinoa-salad (may not work)