Makes 4 to 6 servings for a main course or 8 as a side dish

Ingredients

• 1 ½  cups quinoa
• 1 ½  cups cooked black beans
• 1 ½ cups cooked kidney beans
  • Tip: If you buy canned beans always rinse them so cut down on the sodium content
• 1 ½  tablespoons red-wine vinegar
• 1 ½  cups cooked corn
• 1 ripe avocado diced
• Tip: Use fresh corn in the summer, or frozen in the winter, again if you use canned rinse it before cooking
• 1 ½ cups diced tomatoes
• ¾ cup finely chopped green bell pepper
• ¾ cup diced banana peppers
• ¼  cup finely chopped coriander
• 5 tablespoons fresh lime juice
• 1 teaspoon salt
  • Tip: If you are watching your sodium intake, use salt substitute
• 1 ¼  teaspoons ground cumin, or to taste
• 1/3 cup olive oil

Making the Dish:

1. Clean and prep quinoa as indicated on box or bag: Typically you will need to wash the quinoa under water until the water is clear
2. In a large saucepan bring water to boiling, then add quinoa and cook for about 10 minutes
3. While the quinoa is cooking, start another saucepan with about 3 cups of water for step 5
4. Drain quinoa and rinse under cold water
5. Next, using a sieve you will put the quinoa over a saucepan with boiling water, cover the quinoa with a towel and lid
   1. The object here is to steam the quinoa so you don’t want it touching the boiling water
   2. Steam until it appears light and fluffy (usually about 8 to 10 minutes)
   3. Once light and fluffy, put quinoa into a large bowl and let it cool (stir it occasionally to help cool faster)
6. Mix the beans, vinegar, salt and pepper in a small bowl
7. Once the quinoa is cool, add the bean mix from step 6, the bell pepper, banana pepper, coriander, avocado, tomatoes and corn
8. Make the dressing: Combine the lime juice, salt, and cumin ina small bowl.  As you whisk these ingredients together, add the oil and continue whisking. Once combined, add to the quinoa salad.
9. Serve salad at room temperature and enjoy!