Mexican Quinoa Salad

1 cup quinoa, cooked according to package directions, or my directions listed below, and cooled
1 14 oz can black beans, rinsed and drained
1 cup corn, I use frozen and thaw it, but fresh or canned would be fine
1/2 cucumber, chopped
2-3 green onions, chopped
1 handful of cilantro, chopped
2 handfuls grape tomatoes, sliced in half
1 non green bell pepper, or several small, chopped


Dressing:
Substitute any dressing you like or...
1/2 lemon, juiced
1/2 cup olive oil, roughly, or other oil you choose
1 tsp. Dijon mustard
Salt
Pepper
2-3 tsp. honey or sweetener of choice
1-2 tsp. Mexican blend spices, I have a homemade one that includes chili powder, cumin, coriander, oregano, onion powder and garlic powder

Mix dressing ingredients together in a jar and shake vigorously, or make how you would make a vinaigrette. Could also be done in a blender.

To make Salad:
For quinoa, boil 2 cups of water. Add 1 cup quinoa to boiling water. Lower heat to low-med heat. Cover quinoa and simmer for 12 minutes or until liquid is absorbed. Turn off heat, leave covered and let sit for about 5 minutes. Let cool to room temperature or put in fridge to cool.  Mix all of the other ingredients in with the quinoa. Use the dressing to dress the salad.

Favorite Quinoa Salad

Anything in this can be substituted or left out. Use whatever amounts you have and want.

Cooked quinoa, cook according to package directions
Sautéd chicken breasts, cut in cubes
Green onions, sliced
Dried Cranberries
Feta Cheese
Cucumbers, chopped
Parsley, chopped
Pomegranate Seeds
Celery, chopped
Sunflower Seeds
Salt and Pepper
A little Olive Oil
Balsamic vinegar

Mix quinoa, chicken and all veggies and cheese. Add salt and pepper and a little olive oil and Balsamic to taste.