Southwestern Summertime Quinoa Salad

Stylobille24's Note:

Wanted a refreshing wholesome side dish to accompany some spicy Mexican meatloaf, and this is what happened. Use a LARGE bowl to mix as it makes quite a significant amount. With the seasoning amounts given, the predominant tastes are the lime, cumin, and cilantro. My family doesn't like spicy things, so there isn't much kick to it, so you could probably double the chili powder, increase the other seasonings, and add some cayenne if you desire. Could also be made with long grain rice if quinoa is unavailable.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 1 cup quinoa
• 1 cup tomato, chopped
• 1 (15 ounce) can black beans
• 1 cup bell pepper, chopped
• 1/4 cup scallion, chopped
• 8 ounces corn
• 1 seedless cucumber, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup olive oil
• 3 tablespoons lime juice
• 1 teaspoon cumin
• 1 teaspoon coriander
• 2 teaspoons chili powder
• salt and pepper

Directions:

1. Cook quinoa according to package directions. Allow to cool.
2. Combine quinoa with chopped vegetables.
3. Whisk together remaining ingredients to make the dressing.
4. Thoroughly combine dressing with quinoa-vegetables mixture and chill.
5. Adjust seasonings as preferred.