Women's Health Spicy Quinoa and Black Bean Salad

1 cups white quinoa
2 cups low sodium chicken stock or broth
½ teaspoon red pepper flakes
1 tbsp extra-virgin olive oil
1/2 medium onion, chopped
1 can no salt added diced tomato, chopped
2 teaspoons ground cumin
2 cloves garlic, minced
0.5 cup frozen corn, drained or thawed
1 cans salt free black beans, drained and rinsed
1 cup red bell peppers, chopped
¾ cup chopped fresh flat leaf parsley
juice of 1 lemon
Kosher salt and black pepper

http://blog.womenshealthmag.com/food/new-quinoa-recipes-meatless-monday/?cm_mmc=Facebook-_-WomensHealth-_-Content-Nutrition_Blog-_-QuinoaRecipesMeatlessMonday

1. In a medium saucepan, combine the quinoa, chicken stock or broth, red pepper flakes, and a pinch each of salt and black pepper. Bring to a boil over high heat, then reduce the heat to low, cover, and cook until the liquid has absorbed and the quinoa is tender, 10 to 12 minutes. Turn off the heat and let the quinoa sit for 5 minutes. Fluff with a fork and allow to cool.
2. Meanwhile, heat the olive oil in a large nonstick skillet over medium heat. Add the onions, tomatoes, cumin, and garlic, and sauté until lightly browned, 7 to 9 minutes.
3. Transfer the cooked quinoa to a large serving bowl. Stir in the corn, black beans, bell peppers, parsley, and lemon juice. Add the tomato mixture and stir well to combine. Season to taste with salt and pepper. Serve at room temperature or chilled.

Serving Size: makes 6 2/3 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user ANEWAMANDA.