1 cup corn
15oz can pinto beans, rinsed and drained
1 jalapeno, finely diced
1/4 cup cilantro, chopped
1/4 cup lemon juice
1) Cook quinoa according to package directions.
2) Once quinoa is done cooking, transfer it to a large saute pan, adding the corn and beans. Cook over medium-high heat, stirring occasionally, until all ingredients are heated.
3) Remove from heat and toss with cilantro, jalapeno and lemon juice.
Review: This is one of those dishes that is good either warm or cold - perfect for summer! I don't typically like a lot of lemon in my meals, as it tastes too acidic. However, it was perfectly balanced in this dish and didn't taste out of place. However, I'm already considering alternatives - what if I made this again but used roasted corn and lime juice?
http://www.veginspirations.com/2015/05/vegan-lemon-quinoa-bean-salad.html
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