Santa Fe Quinoa Salad

1 cup quinoa, rinsed under cold water
1.5 cups water
1 cup PC Mild Salsa
1/2 tsp Cumin seed
1/4 tsp Salt
19-oz can PC Blue Menu Black Beans, rinsed and drained
12-oz can PC Blue Menu Peaches & Cream Whole Kernel Corn, rinsed and drained
1 cup cherry tomatoes, halved
4 Green Onions, sliced thinly
1 Jalapeno Pepper, seeded and finely chopped
1/2 cup minced fresh parsley
Freshly ground black pepper to taste

Quinoa is lower in carbs than most grains and is an excellent source of protein.

Make sure you rinse it thoroughly under cold water before cooking it to wash away the bitter resin that defends it against insects.

1. In a medium saucepan over high heat, combine water, 1/2 cup of the salsa, quinoa, cumin, salt and pepper to taste.

2. Bring to a boil then reduce heat to medium, cover and cook until liquid is absorbed (about 15-20 minutes).

3. Remove from heat and let stand for 5 minutes.

4. Uncover and toss with a fork. Transfer to a large bowl and let cool slightly.

5. Add remaining ingredients including the second half a cup of the salsa to the quinoa, tossing well to combine.

6. Serve slightly warm or cover and refrigerate and serve chilled.

Serving Size: Makes 6 generous 1 cup servings.