Mexican Style Quinoa Salad

Directions

1. Toast 1 cup quinoa with 1 tsp seasoning in a pot over medium-high heat for a few minutes, then add 2 cups water.
2. Bring to a boil, cover, reduce heat, and cook about 12 minutes. Let sit covered 15 minutes, then fluff.
3. Simmer black beans with 1 tsp seasoning on low for 10 minutes. Drain and chill.
4. Grill corn for about 15 minutes, turning frequently, then cut kernels from the cob.
5. Dice all remaining vegetables.
6. Combine quinoa, beans, corn, vegetables, remaining seasoning, olive oil, and lime juice in a large bowl.
7. Toss well and chill before serving.