Easy Bean Salad
2 cups vegetable stock
1 cup quinoa
1 large ear corn, roasted (I roast mine right on the gas burner)
1 big handful cilantro leaves (about half a bunch), coarsely chopped
2 cloves garlic, minced
1 large lime, juice of
salt, to taste
pepper, to taste
1. In a saucepan over high heat, bring vegetable stock to a boil. Stir in quinoa; reduce heat and allow to simmer, stirring occasionally, until quinoa is soft. Set aside and allow to cool.
2. Use a sharp knife to saw the kernels off of your corn. Don't cut yourself!
3. In a bowl, combine the quinoa, corn, cilantro, garlic, lime, salt and pepper; stir well. Cover and refrigerate.