Corn and Bean Quinoa Salad with Pumpkin Seeds

Whenever making a quinoa dish, always make a large batch.  I use a rice cooker which only takes 2 minutes.  Here are some great Quinoa Recipes.

Ingredients:

• 1 cup Quinoa, cooked
• 1/2 tsp sea salt and pepper (to taste)
• 1/4 large red onion
• ½ large bell pepper, diced
• 3 Tbsp. olive oil
• 1/2 cup corn (try to use organic)
• 1/2 cup cooked black beans, drained
• 1/4 tsp. ground cumin
• 3 Tbsp. fresh lime juice
• 1-2 tsp. lime zest
• 1/4 chopped flat leaf parsley

1. Cook quinoa as directed on the box or in a rice cooker (2:1 ratio of water:quinoa).
2. Heat 1 tsp. EVOO in saucepan. Add onion and pepper and cook on medium heat for 3 minutes. Add corn, beans and spices.
3. Transfer all to a large bowl and add quinoa. Add 2 tbs. EVOO, lime juice, lime zest, and salt and pepper. Just before serving add pumpkin seeds and parsley.

Variations:
-Add chopped cilantro instead of parsley.
– For a refreshing crunch, add 1/2 cup diced seeded cucumber right before serving.
Approx 3-4 servings

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