Southwestern Quinoa Salad

1 box (2 cups) Quinoa
1 can black beans
1 head of broccoli, chopped
1 container of pimentos (not oil-based)
3 stalks of celery (for crunch – optional)
2-3 cobs of raw corn, taken off the cob and gently chopped
chopped fresh cilantro to taste
ground cumin to taste
salt and pepper to taste
Honey Mustard or a very small amount of sugar (optional)
1-2 large carrots cut however you like them
1/2 zucchini
1/3 cup lime juice
1/4 cup olive oil
1/2 fresh red onion
chopped jalapenos, if you want it spicy
butter lettuce leaves, on which to serve (or not)




1. In a 2- to 3-quart pan over high heat, bring quinoa and 4 cups water to a boil. Reduce heat and simmer, covered, until water is absorbed, 10 to 15 minutes. Rinse to cool; drain well.

2. Meanwhile, in a bowl combine all other ingredients. Mix in quinoa, then season to taste. Spoon over lettuce leaves.

Serve chilled or at room temperature and enjoy! Garnish with a few slices of avocado!