Southwest Quinoa Salad

• 1 cup quinoa
• 2 cups water
• 2 cups corn
• 2 cups canned black beans (drained and rinsed)
• ½ cup cilantro (chopped)
• 1 teaspoon chili powder
• 1 teaspoon caribe seasoning
• 1 teaspoon oregano (dried)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper (coarse, freshly ground)
• 2 tablespoons water
• 2 tablespoons extra virgin olive oil
• 1 lime (juiced)

Instructions

1. Cook the Quinoa: Rinse the quinoa thoroughly under cold water. Combine the quinoa and water in a medium saucepan and bring to a boil. Cover, reduce the heat to low, and cook for about 13 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork and spread onto a baking sheet to cool completely.1 cup quinoa, 2 cups water
2. Season the Corn: Heat the olive oil in a large skillet over medium heat. Add the corn, chili powder, Caribe seasoning, oregano, kosher salt, black pepper, and water. Cook for 3–5 minutes until the corn is lightly toasted and the liquid has evaporated. Allow the mixture to cool.2 cups corn, 2 tbsp olive oil, 2 tbsp water, 1 tsp chili powder, 1 tsp caribe seasoning, 1 tsp oregano, 1 tsp kosher salt, ½ tsp black pepper
3. Build the Salad: In a large mixing bowl combine the cooled quinoa, seasoned corn, black beans, and cilantro.prepared quinoa, seasoned corn, 2 cups black beans, ½ cup cilantro
4. Finish with Lime: Pour the fresh lime juice over the salad and gently toss until evenly combined.juice of 1 lime
5. Chill: Refrigerate for at least 30 minutes before serving so the flavors have time to develop.