Southwestern Quinoa Salad


1 cup quinoa

½ cup cilantro

Juice of 1 lemon

1 cup organic corn kernels

1 can of organic black beans (Westbrae)

1 organic bell pepper diced

¼ cup red onion dice

1 crushed garlic clove

2 Tbsp olive oil

½ teaspoon cumin

1 tablepoon pure maple syrup (optional)

Sea salt to taste


Soak quinoa in water 1 – 8 hours. Wash, rinse and drain.  Place quinoa in a 2-qt pot (or rice cooker), add water and salt. Bring to a boil, lower heat and simmer with lid on until all water is absorbed (about 15 minutes).  Don’t stir the grain while it is cooking.  Test for doneness by tilting the pan to one side, making sure all of the water has been absorbed.  Remove lid and let rest 5 to 10 minutes.

Combine remaining ingredients in a large bowl. Toss well. Serve warm or at room temperature.