Mexican Quinoa Salad

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This is similar to my southwestern chopped salad but with quinoa instead of romaine, and it's tossed with a cumin-lime dressing. My husband calls it the best quinoa dish he's had, and loves to take it to work for his lunch. So fresh and healthy!

Ingredients
1 cup uncooked quinoa
1 1/2 cups black beans (or a 15 oz. can)
1 1/2 cups corn (I used frozen, thawed)
1 1/2 cups cherry tomatoes, quartered
1 red bell pepper, diced
5 green onions, diced
1/2 cup chopped fresh cilantro (more to taste)

{For the dressing}
1/3 cup olive oil
1 tsp. cumin
1 garlic clove, minced
Juice from 1 lime
1/4 tsp. salt

Directions
Rinse and drain quinoa. Add to pot with 2 cups water and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes or until water has absorbed and quinoa is tender.
In a small bowl, add all five dressing ingredients and whisk together to thoroughly combine.
In a large bowl, add the cooked quinoa with all other salad ingredients.
Pour dressing over the top and toss to combine.
Can serve immediately or chill before serving.

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