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Quinoa Salad
1 cup uncooked quinoa
1 ½ cups grape tomatoes, halved
1 ½ cups diced zucchini
1 15 oz can whole kernel corn, drained
1 15 oz can black beans, rinsed and drained
1/3 cup snipped, fresh cilantro
1/3 cup fresh lime juice
¼ cup orange juice
2 Tablespoons olive oil
1 ¼ teaspoons salt
½ teaspoon cumin
1/8 teaspoon white pepper

In very fine mesh strainer, thoroughly rinse quinoa with cold water. Drain. Combine quinoa and 2 cups water in saucepan. Bring to a boil over high heat. Reduce heat and simmer, covered, until water is absorbed and quinoa appears translucent (about 15 minutes). Cool. Fluff with a fork. In large bowl, gently combine quinoa with next five ingredients. Whisk together juices, olive oil, salt, cumin and white pepper. Drizzle dressing over quinoa mixture, toss to combine. Refrigerate covered, several hours or overnight. Toss gently before serving.