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1
If your quinoa isnt prerinsed, rinse and drain it well in a sieve-this removes any bitter residue from the grains.
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2
Warm the oil in a saucepan on high heat, add the drained quinoa, sprinkle with the salt, and stir for a minute.
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3
Add the boiling water and bring back to a boil.
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4
Reduce the heat to low and cook, covered, for about 15 minutes, or until the water has been absorbed.
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5
Remove from the heat and let sit, covered, until the grains are tender, about 5 minutes.
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6
While the quinoa is cooking, make the dressing and prep the vegetables.
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7
When the quinoa is done, toss it with about half of the dressing and put it in the refrigerator to cool.
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8
It will cool more quickly if you spread it out.
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9
Reserve the rest of the dressing.
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10
To cook the vegetables: Warm the oil in a large skillet.
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11
Add the onions and cook on high heat for about 2 minutes, stirring constantly.
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12
Add the garlic, bell peppers, zucchini, and salt and saute for about 4 minutes.
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13
Add the corn, coriander, cumin, and red pepper flakes, if using, and stir well, and cook until the vegetables are tender, about 3 minutes.
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14
Stir the cooked vegetables into the quinoa.
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15
Toss with the remaining dressing and the tomatoes, beans, and cilantro.
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16
Add more salt and lime juice to taste.
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17
Serve at room temperature or chilled.
