Fiesta Quinoa Salad

A friend shared this with me and her take on adding quinoa instead of brown rice.  I love this option as it is a litter higher in protein and goes great with these flavors.  This makes an amount that is perfect for a family get together or just to have an easy option for snacks and light meals.  Enjoy!

Fiesta Quinoa salad
Ingredients 
2 cups quinoa, cooked and hot
1 tablespoon olive oil
1 cup corn kernels, fresh or frozen
1 can black bean, rinsed and drained
2 limes, juiced
2 tablespoons olive oil
pinch salt and pepper
1 red or yellow bell pepper, seeded and diced
1 cup cherry tomatoes, halved
1 jalapeno pepper, seeded and minced
1/2 cup red onion, diced
1/4 cup cilantro, chopped
Directions
Heat  in a non-stick skillet over medium-high heat., and Add corn kernels and cook, stirring occasionally, until they begin to brown (about 8-10 minutes). Stir in black beans, remove from heat and set aside.
In a large bowl whisk together lime juice, 2 tablespoons of olive oil and salt and pepper. Stir in quinoa, making sure each grain is coated with the dressing. Add the corn and bean mixture and toss to combine. Let cool to room temperature.
Add bell pepper, tomatoes, jalapeno, red onion and cilantro to the rice mixture and toss well. Taste for seasoning and serve immediately, or refrigerate for later. Bring to room temperature before serving.