Ingredients

Start to finish: 40 minutes, 10 minutes active

1 1/2 cups water
1/2 cup mild or medium picante sauce
1 cup quinoa, rinsed under cold water
1/2 teaspoon cumin
1/4 teaspoon salt
Freshly ground black pepper, to taste
15-ounce can black beans, rinsed and drained
1 1/2 cups fresh or frozen yellow corn kernels, cooked, drained and cooled
1 cup cherry or grape tomatoes, halved
4 scallions (white and green parts), thinly sliced
1 jalapeno pepper, seeded and finely chopped
1 tablespoon canola oil

Directions

In a medium saucepan over high heat, combine the water, picante sauce, quinoa, cumin, salt and pepper. Bring to a boil, then reduce heat to medium, cover and cook until the liquid is absorbed, 15 to 20 minutes.

Remove from the heat and let stand 5 minutes. Uncover and toss with a fork. Transfer to a large bowl and let cool slightly.

Add remaining ingredients to the quinoa, tossing well to combine. Serve slightly warm or let cool to room temperature.

Alternatively, cover and refrigerate for up to 2 days and serve chilled.

Makes 4 servings.

Nutrition information per serving: 357 calories, 15 g protein, 7 g total fat (1 g saturated), 63 g carbohydrates, 0 mg cholesterol, 398 mg sodium, 8 g fiber.