I don't think there is any way to make a Quinoa salad look good, but this picture is about as close as I was able to come. But don't be fooled by the appearance of this amazing food. Even though it won't win any beauty contests, it is full of nutrition, an almost complete protein and easy to store with a long shelf-life. I'll admit I was skeptical the first time I saw it, but after eating this salad, I was sold on it. It is hard to describe the taste, you'll just have to try it yourself. Quinoa can be used in many different ways; some even cook it in the morning and eat it for their breakfast cereal. It is similar to rice in the way that you cook it and it keeps for at least 2 weeks in the refrigerator after you make it. Here is the recipe for this one:1 1/2 C. quinoa
3 C. water
1 tsp. salt
3/4 C. canola oil
1/4 C. salad vinegar
juice of 2 limes
2 tsp. cumin
1 tsp. garlic powder
2 tsp. dried cilantro or 1/2 bunch fresh
2 small onions, chopped
1 T. honey
1 can of black beans
1 can of corn
1. Bring the water and salt to a boil and add the quinoa. Cover and cook until light and fluffy, approximately 20 minutes.
2. Place all the remaining ingredients except the corn and beans into a blender and puree them together.
2. Place all the remaining ingredients except the corn and beans into a blender and puree them together. 
3. Open the beans and corn and pour into a collander. Run water over them to rinse.
4. Mix the beans and corn with the quinoa. Pour the dressing over and refrigerate until ready to eat. Serves 5-6. Enjoy!
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