Quinoa and Roasted Corn

Quinoa and Roasted Corn
adapted from The Vegetarian Bible

1 cup uncooked quinoa
2 cups water
sea salt
2 cups frozen corn
1/4 cup olive oil
1 c chopped green onions
1 cup halved grape tomatos
1 can black beans, rinsed and drained
1/4 tsp grated lime peel
juice of 1 lime
1/4 tsp sugar
1/4 tsp cumin
1/4 tsp black pepper

1. Bring 2 cups water to boil. Pour in quiona. Once boiling, reduce heat to low, and simmer, covered for 20 minutes.

2. Meanwhile, Heat 1/4 cup oil in skillet. Add corn. Cook 10 minutes or until tender and light brown, stirring occasionally. Stir in 2/3 cup green onions and salt to taste. Cook and stir 2 minutes. Add corn to cooked quinoa in large bowl. Stir in tomatoes and black beans.

3. Combine lime peel, lime juice, sugar, cumin, and pepper in small bowl. Whisk in 1 Tbsp oil until blended. Pour over quinoa mixture and toss to coat. Sprinkle with remaining green onions. Serve warm or chilled.

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