Ingredients
1 cup quinoa
2 cups water
1 cup corn kernels (frozen, fresh, or canned)
2 cups cooked black beans, or 1 (15-ounce) can, drained
1 red bell pepper, finely diced
½ cup thinly sliced green onion
½ cup chopped fresh cilantro
4 tablespoons lime juice
2 teaspoons Spike seasoning
2 teaspoons ground cumin
1 teaspoon ground ancho chili or chili powder
2 tablespoons olive oil, (more if desired)
Salt and freshly ground black pepper
Directions
1
Bring quinoa and water to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer 15 to 20
minutes, or until all the water is absorbed. Remove from heat, and set aside to cool.
2
If using frozen corn, run under warm water to thaw. If using canned corn, drain thoroughly before adding to salad.
3
In a large serving bowl, combine corn, black beans, red bell pepper, green onion, and cilantro. Mix in cooled quinoa.
4
Add remaining ingredients and toss well to combine. Serve at room temperature or chilled.
Serves 8
Note: For a creamy taste, add one medium diced ripe avocado.