Mexican Quinoa Salad

• 1 tablespoon Land O Lakes Butter
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable broth
• 1 cup frozen whole kernel corn*
• 1 small (1/2 cup) red onion, chopped
• 1 small (1/2 cup) red bell pepper, chopped
• 1 (15-ounce) can black beans, drained, rinsed
• 1 teaspoon finely chopped fresh garlic
• 1/4 to 1/3 cup chopped fresh cilantro leaves
• 1/4 cup vegetable oil
• 1/4 cup lime juice
• 1 teaspoon finely chopped fresh garlic
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt, if desired
• Pepper, if desired
• Cilantro leaves, if desired

1. Melt butter over medium-high heat until sizzling.
2. Add quinoa; stir to coat.
3. Continue cooking 3-5 minutes or until quinoa is lightly browned.
4. Add vegetable broth; continue cooking until mixture comes to a boil.
5. Cover; reduce heat to low.
6. Cook 20 minutes.
7. Fluff with fork; set aside.
8. Place all dressing ingredients in small bowl; beat with whisk to combine.
9. Combine cooked quinoa, vegetables and dressing in large serving bowl, toss lightly.
10. Refrigerate at least 30 minutes to blend flavors.
11. Garnish with fresh cilantro leaves, if desired.
12. *Substitute fresh cooked corn kernels or canned corn.

butter, quinoa, vegetable broth, kernel corn, red onion, red bell pepper, black beans, fresh garlic, cilantro, vegetable oil, lime juice, fresh garlic, chili powder, ground cumin, salt, pepper, cilantro

Taken from www.landolakes.com/recipe/3774/mexican-quinoa-salad (may not work)