Mexican Quinoa Bean Salad

Hello Marsha
Since most is my apps I improve and put together without measurements,
I finally made the salad with my girls helping me so that they can slow me down in order to take exact measurements to create this recipe !

Ingredients:

1 cup quinoa, dry
1/2 cup green bell pepper
1/2 cup red bell pepper
1/2 cup celery
1/2 cup fresh coriander
1/4 cup carrots
Jalapeños  (1 tbsp to 1/4 cup based on how spicy u want it !)

15 oz cans each of red kidney beans ,
White beans (kidney or cannilini or navy )
black beans
corn

The spices to add into bowl are :
Juice of 1 medium/large lime
1 packet of dry vegetable seasoning dip mix ( I use knorrs brand but any brand will do)
1/2 to 1 pkg  of Old  El Paso taco seasoning mix ( to taste)
1/2 tsp ground cumin powder

Directions: 
1) Cook one cup quinoa as per package directions.  You can use all water or 1/2 water and 1/2 vegetable broth. Let cool and fluff with a fork so that the quinoa is loosened

2) Fold into same large bowl the beans and corn after you have drained and rinsed and removed most of the water.  Add the cooled cooked quinoa to the bowl.

3) Add the spices as above, or see variations below.  All ingredients are mixed gently together and then served either room temperature or cold ( your preference).

It's great made ahead of time  and chilled before a summer gathering !

Bon appetit !

Bhavana

Instead of the cumin, and both seasoning mixes, use Mexican spice blend from food network.com (entry on bootcamp chef)