Quinoa, Black Bean and Corn Salad

Great for summer picnics as a side or mix in grilled chicken to make a meal!

1 cup quinoa
6 cups water
one 15 oz can black beans, drained and rinsed
1 cup cooked corn kernels, drained
1/3 cup seeded and diced red bell pepper
1/2 cup seeded and diced green bell pepper
1/2 cup finely chopped red onion
1/4 cup thinly sliced scallions
1/4 cup cilantro

For the Sherry-Mustard Vinaigrette
1/3 cup extra virgin olive oil
3 T sherry vinegar
1 T Dijon Mustard
1/2 tsp salt
1/2 tsp freshly ground pepper
Pinch of sugar

Rinse quinoa in a fine mesh strainer under cold running water until the water runs clear.  Bring the 6 cups of water to a boil in a medium saucepan, add the quinoa, and cook until the grains are transparent throughout, about 12 minutes. Drain, rinse, and return to the saucepan.  Cover and dry the quinoa over low heat for 5 minutes.  Toss with a wooden spoon, then transfer to a large mixing bowl to cool.  Add the beans, corn, peppers, onion, and scallion.  Toss to combine well. Combine all the vinaigrette ingredients in a small bowl.  Whisk until the mixture slightly thickens.  Add the vinaigrette to the salad.  Taste and adjust seasoning. Cover and refrigerate. Just before serving, add the cilantro and toss. Serve the salad on lettuce leaves.