Quinoa Corn Salad

1 C raw quinoa

1 T olive oil

1 t paprika

3 C water

1 t salt (I left this out)

2 C fresh or frozen corn kernels

2 T olive oil

1 large onion, finely chopped (about 2 C)

2 garlic cloves, minced or pressed

1 t ground cumin

1 t ground coriander

2 red and/or green bell peppers, seeded and diced

1 fresh chile, stemmed, seeded and minced

2 T minced fresh cilantro, or more to taste

1 large tomato, chopped

2 T minced fresh parsley

1/4 C fresh lemon juice

ground black pepper

In a sieve, rinse the quinoa under running water and set aside to drain. Heat 1 T oil in a saucepan, add the paprika, and stir for a minute. Add the quinoa, 2 C of the water, and the salt. Cover, and bring to boil; then simmer for 15 to 20 minutes, or until the water is absorbed and the quinoa is tender but still chewy.

Meanwhile, in a separate pot bring the remaining 1 C water to a boil. Add the corn and cook until tender, drain well, and set aside in the refrigerator. Heat the oil and saute the onions, garlic, cumin, and coriander until the onions are translucent, about 10 minutes. Stir in the bell peppers, chile, and cilantro, and saute for another 3-5 minutes.

In a large serving bowl, combine the cooked quinoa and the sauteed vegetables and chill for 15 minutes. Stir in the corn, tomatoes, parsley, and lemon juice, and season with salt and black pepper. Add more chopped cilantro, if desired, and serve immediately or refrigerate.