Peruvian Quinoa and Vegetable Salad

• 1 cup quinoa
• 1 teaspoon oil
• 1/4 teaspoon salt
• 1 1/2 cups boiling water
• 1/4 cup vegetable oil
• 3 tablespoons fresh lime or lemon juice
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 1/2 cup finely chopped onions
• 2 garlic cloves, minced or pressed
• 1 cup seeded and diced red, yellow, or orange bell peppers
• 1 cup diced zucchini
• 1/4 teaspoon salt
• 1 cup frozen or fresh corn kernels
• 2 teaspoons ground coriander seeds
• 2 teaspoons ground cumin seeds
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup finely chopped fresh tomatoes
• one 15-ounce can black beans, rinsed and drained (about 1 1/2, cups)
• 1/3 cup chopped fresh cilantro

1. If your quinoa isnt prerinsed, rinse and drain it well in a sieve-this removes any bitter residue from the grains.
2. Warm the oil in a saucepan on high heat, add the drained quinoa, sprinkle with the salt, and stir for a minute.
3. Add the boiling water and bring back to a boil.
4. Reduce the heat to low and cook, covered, for about 15 minutes, or until the water has been absorbed.
5. Remove from the heat and let sit, covered, until the grains are tender, about 5 minutes.
6. While the quinoa is cooking, make the dressing and prep the vegetables.
7. When the quinoa is done, toss it with about half of the dressing and put it in the refrigerator to cool.
8. It will cool more quickly if you spread it out.
9. Reserve the rest of the dressing.
10. To cook the vegetables: Warm the oil in a large skillet.
11. Add the onions and cook on high heat for about 2 minutes, stirring constantly.
12. Add the garlic, bell peppers, zucchini, and salt and saute for about 4 minutes.
13. Add the corn, coriander, cumin, and red pepper flakes, if using, and stir well, and cook until the vegetables are tender, about 3 minutes.
14. Stir the cooked vegetables into the quinoa.
15. Toss with the remaining dressing and the tomatoes, beans, and cilantro.
16. Add more salt and lime juice to taste.
17. Serve at room temperature or chilled.

quinoa, oil, salt, boiling water, vegetable oil, fresh lime, salt, vegetable oil, onions, garlic, red, zucchini, salt, corn kernels, ground coriander seeds, ground cumin, red pepper, tomatoes, black beans, fresh cilantro

Taken from www.cookstr.com/recipes/peruvian-quinoa-and-vegetable-salad (may not work)