Southwest Quinoa Gluten Free

1½ cups quinoa
1/3 cup lime juice
1 tsp sea salt
1½ tsp ground cumin
1/3 cup Vera Jane's Extra-Virgin Olive Oil
(1) 15-oz can black beans, rinsed and drained
(1) 10-oz bag frozen corn, thawed
1 bunch green onions, sliced
1 medium red bell pepper, finely chopped
1 jalapeño pepper, seeded and finely minced
1/3 cup cilantro, chopped
Sea salt
Freshly cracked black pepper

Place quinoa in a medium saucpean with 3 cups water. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes. Remove from heat and let set, covered, for

10 minutes. Transfer quinoa to a large bowl and cool.

Meanwhile, prepare dressing by combining lime juice, salt, and cumin. Slowly whisk in olive oil.

To the bowl of quinoa add beans, corn, green onions, bell pepper, jalapeño, and cilantro. Drizzle dressing over salad and toss well. Season to taste with salt and pepper.

Makes 8 — 10 servings

Per serving: 256 calories; 10g total fat; 1g saturated fat; 0mg cholesterol; 271mg sodium; 35g total carbohydrates; 8g protein;