Quinoa Salad with Black Beans, Corn, and Tomatoes Recipe

INGREDIENTS

• 1 cup uncooked quinoa, well rinsed
• 1/2 teaspoon salt
• 2 cups water
• 1/3 cup diced Pickled red onion
• 1 1 cup of Seasoned Black beans (see my recipie below)
• 1 cup Grilled Corn(approximately the amount of kernels from one ear of corn)
• 3 medium tomatoes, seeded and cut into chunks
• 1/4 cup of chopped bacon bites
• 1 jalapeño, seeded and finely chopped (optional)
• 1/4 cup chopped parsley, including tender stems, packed
• 3 Tbsp olive oil

METHOD

1 Put the rinsed quinoa, salt and water into a pot and bring it to a boil. Cover and simmer gently until the quinoa absorbs all the water, about 10-15 minutes. Remove from heat and let sit for 5 minutes. Place into a large bowl and fluff up with a fork to help it cool more quickly.

2 Mix the prepped black beans, corn kernels, tomatoes, cheese, jalapenos, cilantro, and oil into a large bowl.

3 When the quinoa has cooled, mix it into the bean mixture. Add the red onion, salt, and/or more oil  to taste.

4. When serving place a 2 oz dollop of cottage cheese on top

Serve at room temperature.