This recipe is from Chile Pepper magazine but I found it on the CLBB. I liked how quickly it came together (15 minutes flat) and how simple it was, yet it was still really good. I added in some green onions because they seemed necessary, and I was correct. If you make it, add some green onions. We probably won't make it again because I've made better quinoa recipes before, but we did like it quite a bit. The recipe didn't include an amount of servings, but I'd guess it serves probably 4.
Quinoa Confetti Salad
1 cup quinoa
1/2 tsp cumin
1/2 tsp chili powder
1 1/2 cups frozen corn
1 1/2 cups cherry tomatoes, halved
1 (15 oz) can black beans, rinsed and drained
1/4 cup chopped cilantro
2 jalapenos, seeded and chopped
Juice of 1 lime
1/2 tsp salt
In a fine strainer, rinse the quinoa, and drain well. Toast the quinoa in a dry skillet over medium heat, stirring often, until the quinoa releases a nutty fragrance and begins to pop and crackle, about 5 minutes. Remove from heat.
Bring 2 cups of water to a boil. Add the quinoa, cumin and chile powder. Lower the heat, cover and let simmer for 10 minutes, or until most of the water is absorbed. Stir in the frozen corn, and let simmer for another 5 minutes, or until all the water is absorbed. Remove from heat and let stand.
In a large bowl, combine the cooked quinoa remaining ingredients. Serve warm or cold.