Santa Fe-Style Quinoa Salad

1 1/3 cup water
1/2 cup mild or medium picante sauce
1 cup quinoa rinsed under cold water
1/2 tsp. cumin
1/4 salt tsp. (optional)
Freshly ground black pepper to taste

1 1/2 cups fresh or frozen corn kernels
1 cup cherry or grape tomatoes
4 scallions (white & green parts) thinly sliced
1 jalapeno pepper seeded and finely chopped
1 tablespoon canola oil
15oz. can black beans rinsed and drained

In a medium saucepan over high heat, combine the water, picante sauce, quinoa, cumin salt & pepper. Bring to a boil, then reduce heat to medium cover and cook until the liquid is absorbed 15-20 minutes.
Remove from heat and let stand 5 minutes Uncover and toss with a fork. Transfer to a large bowl and let cool slightly.
Add remaining ingredients to the quinoa, tossing well to combine. Serve slightly warm or let cool to room temperature.
Alternately cover and refrigerate for up to 2 days and served chilled.

Debbie, I use Quinoa in place of the many grains I can't have. Here's a recipe I use that's delicious. - Joan
Joan was David's school bus driver and we still keep in touch. She is on a gluten-free diet.