Mexican Confetti Quinoa Salad

• 1 cup Quinoa, Rinsed
• 2 cups Water
• 1 can (16 Oz. Size) Black Beans, Drained And Rinsed
• 1/2 cups Yellow Corn
• 1-1/4 cup Edamame
• 1/2 cups Diced Red Pepper (or Yellow Or Orange)
• 1/3 cups Olive Oil
• 1/2 teaspoons Ground Cumin
• 1/2 teaspoons Chili Powder
• 1/2 teaspoons Cayenne Pepper
• 1/2 teaspoons Kosher Salt
• 1 whole Lime, Juiced

1. 1. In a small covered pot on the stove, combine the quinoa and the water. Bring the water to a boil, turn the heat down and let the quinoa cook for 20 minutes, or until all the water is absorbed. Once the quinoa is cooked, fluff it with a fork.
2. 2. In a bowl, combine cooked quinoa, black beans, corn, edamame, and diced red pepper. Stir to combine.
3. 3. To make the dressing, simply combine the olive oil, cumin, chili powder, cayenne pepper, kosher salt, and lime juice.
4. 4. Toss the quinoa mixture with the dressing.
5. This can be stored in a refrigerator for up to 5 days.

quinoa, water, black beans, edamame, red pepper, olive oil, ground cumin, chili powder, cayenne pepper, kosher salt

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