3 cups water
1 1/2 cups quinoa
1 can black beans, rinsed if using canned
1 ear cooked corn (cut kernals)
1/4 cup roughly chopped fresh cilantro
crumbled feta or queso fresco for garnish
1/3 cup extra virgin olive oil
1 Tablespoon lemon juice
1/4 teaspoon ground cumin
1/2 teaspoon pure chile powder
salt and freshly ground pepper to taste
Place water in a medium saucepot over high heat.
Season water with salt and stir in quinoa.
Bring to a simmer, cover and reduce heat to low.
Simmer until all water has been absorbed, about 12-15 minutes.
While quinoa is cooking prepare Vinaigrette:
In a small bowl whisk together extra virgin olive oil, lemon juice and spices.
Season to taste with salt and freshly ground pepper.
Maintain Vinaigrette at room temperature.
Remove quinoa and add to a large bowl and stir with a fork to cool slightly.
Stir in the black beans, corn and cilantro.
Stir in vinaigrette, adjust seasonings with more spices, salt and pepper as desired. Serve room temperature.