Southwest Quinoa Salad

This is my families favorite right now, so I thought I would share. I didn't take any pictures of it when I was cooking it, but I figured I should stop using my forgetfulness as an excuse, so here it is! And I'll add a picture the next time I cook it, it's delicious though, just cook it!

INGREDIENTS 

1 cup quinoa cooked according to package directions (**I cooked it in chicken broth, it adds great flavor!) 
1 – 14 ounce can black beans, drained and rinsed 
1 – 14 ounce can corn, drained 
1/2 of a large red bell pepper 
4 green onions, diced 
1/4 cup chopped cilantro 
Juice from 2 limes 
1/3 cup olive oil 
1 teaspoon ground cumin 
1/2 teaspoon black pepper 
1 teaspoon salt 

DIRECTIONS 

Cook 1 cup quinoa according to package directions. I like to cook my quinoa in either vegetable stock or chicken stock to add a little flavor. I also like to rinse it before I cook it. To do this, just place the quinoa in a fine mesh strainer and rinse it under water for a few minutes. When the quinoa is done cooking, fluff it with a fork, transfer it to a large bowl, and allow it to cool completely (about 15 minutes). In a small bowl whisk together lime juice, olive oil, ground cumin, black pepper and salt. When the quinoa has cooled, add in black beans, corn, red bell pepper, chopped green onions, and cilantro. Stir in dressing and toss to coat. Cover and refrigerate for at least an hour before serving. Leftovers the next day are even better! Enjoy!

**We actually don't really like cold food, so we don't let the quinoa cool, we just mix everything together nice and warm and serve it like that. We even heat up the leftovers, but try it out and see how you like it!

Recipe: http://centercutcook.com/southwest-quinoa-salad/