Mexican Quinoa Salad

2 cups water

1 large diced tomato

6 green leaf lettuce leaves, torn

1 tbsp olive oil

1/4 cup fresh cilantro, chopped

1/8 tsp black pepper

1/2 tsp salt

1 tsp chili powder

3/4 cup mild chunky salsa

1 cup frozen corn, thawed

1 15-ounce can black beans, rinsed and drained

1 1/4 cups quinoa, well rinsed

1/2 large chopped sweet onion

In a medium saucepan, bring two cups water to a boil, then stir in quinoa.

Reduce heat to medium, cover and simmer ten minutes.

Add corn, 1/4 cup salsa, beans, salt, black pepper, and chili powder.

Return mixture to a boil, then cover and cook two to five minutes more, until quinoa is just tender.

Stir in oil, 1/4 cup salsa, and cilantro. Simmer until thickened.

Top lettuce leaves with quinoa mixture, onion, tomato, and remaining 1/4 cup of salsa for individual servings.

Yields six servings.