Quinoa Salad with Corn, Roasted Red Peppers Edamame and Black Beans

1 cup uncooked Quinoa (rinsed - if necessary)
1 1/2 cups Chicken Broth
1/2 cup of White Wine
1 teaspoon ground Cumin
1/2 teaspoon Cayenne Pepper
1 teaspoon Oregano, dried
1 teaspoon Olive Oil, extra virgin
1 Onion, chopped
4 cloves Garlic, peeled and minced
2 Roasted Red Bell Peppers, chopped
1 cup frozen Corn (thawed or drained and rinsed if using canned)
1 cup Edamame, shelled and cooked (or thawed if frozen)
1 cup Black Beans, rinsed and drained
1/2 cup Feta Cheese, crumbled (reduced-fat)
5 Basil leaves, fresh, chiffonade style and then roughly chopped
1 bunch of Onion Chives, minced

Tips:
- Sprits with a bit of lemon or lime juice for brightness!
- For a different flavor; omit the cumin, swap out 4 tablespoon sun-dried tomatoes chopped for the roasted red peppers and swap parmesan cheese for the feta.

1. In a medium saucepan add chicken broth, wine, cumin, cayenne pepper and oregano and bring to a boil. Add in the quinoa, cover, reduce heat, and simmer 20 minutes or until all liquid is absorbed and quinoa is translucent.

2. Heat the oil in a small sauté pan over medium heat. Stir in the onions and garlic, and sauté until lightly browned.

3. Mix the quinoa, corn, onions, garlic, black beans and edamame in a large bowl. Then gently fold in half of the roasted red peppers, feta, chives and basil and then gently fold in the remaining half.