Brooke's Quinoa Medley

1 cup quinoa
1 cup water
1/2 cup black beans
1/2 cup corn
1/2 cup olive oil
chopped red onion, tomato, red pepper and fresh basil
minced fresh garlic, salt, pepper and balsamic vinegar


1: One cup of quinoa and one cup of water in saucepan and lightly salt water.
2: Bring to boil and once boiling, cover and lower heat to a simmer for 15 minutes or until quinoa has absorbed all the water and appears translucent.
3: Once cooked, pour into serving bowl and fluff with fork and allow to cool.
4: Drain black bean and corn and add 1/2 cup of each to quinoa.
5: Add chopped red onion, tomato, red pepper, fresh basil and fold into cooked quinoa.
6: In side bowl mix 1/2 cup of olive oil and minced fresh garlic, salt, pepper and add balsamic vinegar if you like (eyeball 3 tablespoons). You can also add dry italian herbs to the mix.
7: Pour wet ingredients over quinoa and gently fold in.
8: Let sit in refrigerator for an hour so it gets absorbed.

You can also double this recipe and play around with portions to fit your liking.

I recently enjoyed this dish at a family dinner and it was so delicious, I had to share.  Yum!