Southwestern Quinoa Salad

From our potluck dinner with Chan Huy, this main dish was a favorite. Thanks to my UNCG colleague Gwen Hunnicut for sharing this with us.

Ingredients

· 1 1/4 cups quinoa, rinsed well and drained

· 1/3 cup lime juice

· 1 tablespoon olive oil

· 2 teaspoon ground cumin

· 1 can (15 oz.) reduced-sodium black beans, rinsed and drained

· 1 cup frozen corn kernels, thawed, or drained canned corn

· 1 cup chopped jicama (or substitute a vegetable you like: avacado or sweet potato work well)

· 3/4 cup chopped roasted red peppers

· 1/4 cup chopped fresh cilantro

· minced red onion – about ½ onion

· 2 tablespoons minced fresh jalapeño chili (I always add more. I like this dish spicy and the quinoa seems to absorb the chili, so 2 tablespoons doesn’t seem like enough). You can also use a different pepper. New Mexico Green Chili works well in this dish.

· Three cloves garlic

· Salt

Preparation

· 1. In a 2- to 3-quart pan over high heat, bring quinoa and 2 1/2 cups water to a boil. Reduce heat and simmer, covered, until water is absorbed, 10 to 15 minutes. Rinse to cool; drain well.

2. Meanwhile, in a bowl combine lime juice, oil, cumin, cilantro, garlic, chili and