Southwest Quinoa Salad

1 1/4 cups quinoa, rinsed well and drained
1/3 cup lime juice
1 tablespoon olive oil
1 can (15 oz.) reduced-sodium black beans, rinsed and drained
1 fresh cob of corn, cooked
1 cup chopped squash
3/4 cup chopped red peppers
2 tablespoons minced red onion
Salt

Preparation

1. In a 2- to 3-quart pan over high heat, bring quinoa and 2 1/2 cups water to a boil. Reduce heat and simmer, covered, until water is absorbed, 10 to 15 minutes. Rinse to cool; drain well.

2. Meanwhile, in a bowl combine lime juice, oil, beans, corn, squash, red peppers and onion. Mix in quinoa, then season to taste with salt.

3. Comes together nicely while enjoying a glass of vouvray!

The measurements of this are not super important, if you like more of something throw it in, if you like less of something leave it out. It adapts easily, thus the beauty of it!