Quinoa salad is a staple for pot lucks and summer barbecues at our house. This recipe makes a large bowl of quinoa salad that will see you through any family dinner and makes great leftovers.
To cook quinoa in a rice cooker, follow the manufacturers instructions for cooking 1 cup of dry rice.
To cook the quinoa in a saucepan, add 1 cup of quinoa and 2 cups water to a medium saucepan with a tight-fitting lid. Bring to a boil over medium high heat. As soon as the mixture comes to a boil reduce the heat to low and simmer, covered, for 15 minutes.
Once the quinoa is cooked, remove it from the heat, fluff it with a fork, and set it aside to cool.
Combine 2 tablespoons water, olive oil, lime juice, garlic, cumin and oregano in a cup and stir.
Put the cooled quinoa in a large mixing bowl and add the chopped purple onion.
Rinse and drain the black beans and the corn and add them to the quinoa mixture.
Cut the cherry or grape tomatoes in half and add them to the quinoa mixture.
Add the dressing to the quinoa mixture and stir until the dressing is evenly mixed in.