INGREDIENTS (MAKES 6 SERVINGS)

• 3 cups cooked quinoa (1 cup dried)
• 1/3 cup freshly squeezed lemon juice (about 2 lemons)
• 3 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/4 teaspoon sugar
• 1-1/2 cups canned black beans, rinsed
• 1-1/2 cups corn kernels (about 2 cobs) or defrosted frozen
• 1/2 small red onion, thinly sliced
• 1 pint cherry tomatoes, quartered
• 1/2 cup slivered almonds, toasted
• 1/4 cup chopped green or black olives
• 1/4 cup chopped fresh mint
• 1/4cup chopped fresh coriander         

Instructions

1. Cook quinoa.
   We use a rough 1:1.5 ratio of quinoa:water.
2. While quinoa is cooking, mix lemon juice, olive oil, cumin, salt and sugar into a vinaigrette in a small bowl.
3. Combine everything, except fresh herbs, in a medium-sized bowl.
4.  Drizzle with vinaigrette & toss.
5. Let it cool a little, or refrigerate for 1/2 hour to let flavours combine.
   Add fresh herbs just before serving.

http://www.wish.ca/food/recipe/156/

http://www.101cookbooks.com/archives/001493.html