Mexi-Quinoa Salad

Mexi-Quinoa Salad

1.5 cups water or chicken broth
3/4 cups dry quinoa
1/2 medium onion, chopped
1 tsp. minced garlic

Add together into a medium saucepan. Bring to boil, reduce heat, cover and simmer until quinoa is cooked, about 15 minutes.

Just before quinoa is done, add:

1 can black or kidney beans, drained and rinsed
1 can corn, drained (or 1 cup frozen corn)
1 tsp cumin
1/4 tsp. cayenne pepper
1/2 tsp. cilantro, dry (or fresh cilantro to taste)
salt and pepper to taste

Stir and replace lid on pan. Let sit for 5 minutes or so.

Serve and top with:

tomatoes, chopped
lettuce, chopped
cheddar cheese
sour cream
salsa
tortilla chips (optional)


To use leftovers, refrigerate quinoa mixture and add the toppings just before serving. Can be served warm or cold.