Carrie’S Quinoa

• FOR THE QUINOA:
• 2 cups Uncooked Quinoa
• 4 cups Water
• 2 cans (15 Oz. Size) Black Beans, Drained
• 1 bag (12 To 16 Oz. Size) Frozen White Corn
• 2 whole Orange Bell Peppers
• 2 whole Red Bell Peppers
• 1 bunch Chopped Cilantro
• FOR THE DRESSING:
• 1-1/2 Tablespoon Red Wine Vinegar
• 1 teaspoon Black Pepper
• 1 teaspoon Kosher Salt
• 1/3 cups Fresh Lime Juice
• 1/3 cups Olive Oil
• 1 teaspoon Kosher Salt

1. 1. Cook the quinoa and water in a covered saucepan over medium for about 12-15 minutes. (Cook just as you would rice and follow the directions on whichever quinoa box or bag you choose to use.) Allow quinoa to cool.
2. 2. While the quinoa is cooking, drain the black beans in a strainer and give them a quick rinse under the faucet. Shake dry and put into a large bowl. Pat them with a paper towel to dry them out further if they are still really wet.
3. 3. Add thawed corn to the bowl, all the finely chopped bell peppers, and chopped cilantro. (Add as much as you like. I use about a handful.) Again, pat dry with a paper towel if everything is still a little too damp.
4. 4. In a second bowl whisk together the dressing ingredients. Pour onto quinoa and toss. I always like to taste and add more salt/pepper and lime juice. Enjoy!
5. Note: In the picture I used red, yellow, and orange bell peppers. You can really play with this recipe and use whichever colors you prefer.

quinoa, quinoa, water, black beans, frozen white, orange bell peppers, red bell peppers, cilantro, dressing, red wine vinegar, black pepper, kosher salt, lime juice, olive oil, kosher salt

Taken from tastykitchen.com/recipes/salads/carriee28099s-quinoa/ (may not work)