Mexican Quinoa Salad

This recipe is the perfect summer salad either warm OR cold and is even better the next day.  This is a favorite in my house. ENJOY!!

Mexican Quinoa Salad

2 cups cooked quinoa 
4 cups veggie broth or water
1 red pepper & 1 orange pepper, chopped
1 can black beans, rinsed
3 cups corn 
1/4 cup chopped cilantro
1 jalapeno pepper, seeded & chopped
2 Tablespoons olive oil
Juice of 1 Lime
1 tbsp cumin
Pinch of Red Pepper Flakes
Salt/Pepper

Directions:

1. Cook quinoa in 4 cups of boiling water (or broth), covered, for about 20 minutes. Let cool.
2. Chop pepper, cilantro, jalapeno and add to corn and beans.
3. Whisk olive oil, lime juice, salt/pepper, cumin and red pepper flakes.
4. Add quinoa to bean and veggie mixture and top with dressing and salt/pepper. Serve at room temperature or cold.