Quinoa Summer Salad

Serves 4-6



½ cup uncooked quinoa

½ cup fresh cilantro, de-stemmed and chopped

1 small onion, medium dice

2 15.5-ounce cans no salt added black eyed peas, rinsed and drained

2 15.5-ounce cans whole kernel corn, rinsed and drained



Rinse quinoa. Bring quinoa and 1 cup water to boil in a small sauce pot. Simmer 15-20 minutes, until tender. Remove from heat, and fluff with a fork. Combine all ingredients, and serve.

Note: If corn is in season, 2-3 ears of corn will yield the amount of fresh corn you need to make this recipe.