quinoa-corn-salad

Ingredients:

• 1 cup quinoa
• 2 12 ounce bags frozen sweet corn
• 1 4 ounce can diced mild green chiles
• 1 medium red onion, chopped
• 1 14.5 ounce stewed diced tomatoes
• Taco seasoning to taste

Directions:

• Cook quinoa and sweet corn according to directions on packages
• Mix all items in bowl
• Add taco seasoning to taste
• Chill until ready to use

This vegan and gluten-free recipe has a great nutty texture and South of the border flavor. It takes about 30 minutes to make and serves as a side dish for a party of 8 or more. Leftovers can easily be converted to a soup by adding vegetable broth and heating on a stovetop.