Quinoa Pico Salad

• 1 cup Quinoa
• 1-1/2 cup Water
• 1/2 whole Red Onion, Chopped
• 3 whole Green Onions, Chopped
• 4 whole Roma Tomatoes, Chopped
• 2 whole Cobs Of Corn, Kernels Removed
• 1 whole Red Hatch Chile Pepper, Chopped
• 1 whole Bell Pepper, Chopped
• 1 can (15 Oz. Size) Black Beans, Drained
• 2 whole Limes, Juiced
• 1 teaspoon Salt
• 1 teaspoon Cayenne
• 1 teaspoon Cumin
• 1/4 cups Fresh Chopped Cilantro, For Garnish

1. Add water to a sauce pan. Bring water to a boil, add in quinoa and let simmer until water is completely absorbed (using the timing on the package instructions).
2. While quinoa is simmering, clean and chop your vegetables. Add chopped vegetables into a medium sized bowl. Pour in the cooked quinoa and beans. Add lime juice, salt, and spices. Adjust spices to taste. Garnish with cilantro.
3. Note: If this salad was just for me, I would use about 1/2 cup worth of cilantro in it. However, I know some do not worship the little green herb as much as I do, so use sparingly if taking this to a party.
4. If you do not like too much heat, you can cut back on the cayenne and hatch chile pepper.

quinoa, water, red onion, green onions, tomatoes, red hatch, bell pepper, black beans, whole limes, salt, cayenne, cumin, ubc

Taken from tastykitchen.com/recipes/salads/quinoa-pico-salad/ (may not work)