Quinoa, Black Bean, and Corn Salad

Quinoa is a South American grain that holds its shape nicely in salads. It's nutty and full of protein. I made this recipe up pretty spontaneously, because I knew I had quinoa and black beans in the pantry and limes in the fridge. I love bean and grain salads, especially in the summer.

I think next time I'd adjust the proportions a bit (more quinoa!) and add some chopped cilantro. I also don't think the roasted corn makes that big a difference. Also, the dressing proportions are made up. I don't measure.

1/2 c. dry quinoa, rinsed
1 c. water
1.5 c. canned black beans, rinsed
1.5 c. frozen corn kernels, thawed (I used Trader Joes roasted corn)
1/2 c. chopped red bell pepper
1 serrano pepper, seeded and chopped
juice of one lime
2 T. (?) olive oil
dash of hot sauce
1/2 tsp. oregano (Mexican if you have it)
1/2 tsp. cumin
salt and pepper to taste

Add the quinoa and water to a pan, bring to a boil, turn down to low and let simmer until water is absorbed, 10-15 minutes. Transfer quinoa to a bowl and let cool. Add beans, corn, and peppers. In a small bowl, whisk together the remaining ingredients. Add dressing to salad, stir, and put in the fridge to chill. Enjoy!