Quinoa Salad

2 cups quinoa

1/4 cup olive oil

Juice 1 lime

1 tbsp ground cumin

Pinch red pepper flakes

3 cups fresh corn

1 15 oz BPA free can black beans, rinsed

1 med red bell pepper, chopped

1 med orange bell pepper, chopped

1 jalapeno pepper, seeded and chopped

1 cup fresh cilantro. chopped

Sea salt and fresh ground black pepper, to taste

In a fine mesh strainer, rinse quinoa thoroughly, drain well. In medium saucepan, bring 4 cups water to a boil. Add quinoa, cover, and reduce to a simmer. Cook for 10 to 15 minutes until water is absorbed. Let cool.

Meanwhile. prepare dressing; In a small bowl, whisk oil, lime juice, cumin and pepper flakes until combined. Set aside.

In a large bowl, combine corn, beans, bell peppers, jalapeno and cilantro. Add quinoa and stir to combine. Top with dressing, season with salt and black pepper and mix well. Serve cold or at room temperature.