Southwest Quinoa and Black Bean Salad

(adapted from recipe by my dear friend, Diane Hoch, of The Food Evolution)

Serves 6-8

Ingredients:

4 finely chopped cloves garlic

Juice of 2 limes

½ C olive oil

½ seeded and finely chopped jalapeno pepper

1 seeded and chopped red bell pepper

1 whole ear of corn, cut kernals away from (or ½ C frozen)

2 C black beans rinsed and drained (or a 15 oz. can of Eden Organics)

2-3 C cooked quinoa (will have to cook 1 ½ Cups of raw quinoa)

¼ C chopped cilantro

sea salt and pepper to taste

Directions:

Rinse the quinoa in a fine mesh strainer to get rid of its natural pesticide coating. In the meantime, bring 3 cups of water to a boil (can also be 1 ½ cups water and 1 ½ cups low sodium organic veggie broth). Once it’s boiling, add the riinsed quinoa then cover and cook on low for approximately 15 minutes or until the water is absorbed. While the quinoa is cooking, combine garlic, lime juice, olive oil, and jalapeno. Let sit 5 minutes. Add red bell pepper, corn and black beans. Mix and let sit another few minutes. Add mixture to 2-3 cups of quinoa. Fold in cilantro and season with salt and pepper to taste.

Enjoy! Should last three days in the refrigerator and will get tastier with each day.