Quinoa & Roasted Corn Salad

• 1 cup Uncooked Red Quinoa
• 1/4 cups Vegetable Oil
• 2 cups Frozen Corn
• 1 cup Green Onions, Roughly Chopped, Divided
• 1 teaspoon Coarse Salt
• 1 cup Grape Tomatoes, Quartered
• 1 cup Canned Cannellini Beans, Rinsed And Drained
• 1 whole Lime, Juiced
• 1/4 teaspoons Sugar
• 1/4 teaspoons Ground Cumin
• 1/4 teaspoons Black Pepper
• 1 Tablespoon Vegetable Oil

1. 1. Cook the red quinoa according to package directions. Transfer cooked quinoa to a large bowl.
2. 2. Meanwhile, heat the first amount of vegetable oil in a large skillet over medium-high heat. Add the frozen corn. Cook for 10-12 minutes, or until the corn is tender and light brown, stirring often. Stir in 2/3 of the green onions and the coarse salt; cook and stir 2 minutes. Add the corn mixture into the cooked quinoa. Gently stir in the tomatoes and cannelini beans.
3. 3. Combine the lime juice, sugar, cumin and black pepper in a small bowl. Whisk in remaining amount of vegetable oil until combined. Pour over the quinoa mixture; toss to coat. Sprinkle with remaining green onions. Serve warm, and enjoy!
4. Adapted from: Vegetarian: 3 Books in 1.

red quinoa, ubc, green onions, salt, grape tomatoes, beans, ubc, ubc, ubc, vegetable oil

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