Southwestern Quinoa and Black Bean Salad

A delicious and nutritious quinoa salad packed with protein and fiber, perfect for a light lunch or a side dish.

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Rinse the quinoa under cold water.
Combine the rinsed quinoa and water in a pot. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the water is absorbed.
Fluff the cooked quinoa with a fork and let it cool.
In a large bowl, combine the black beans, diced red bell pepper, corn, and chopped cilantro.
Add the cooled quinoa to the vegetable mixture.
Drizzle lime juice over the salad and season with salt and pepper to taste. Toss everything together until well mixed.

Store leftover salad in an airtight container in the refrigerator for 3-5 days. Stir well before serving as ingredients may settle.