This is excellent hot or cold. Lots of color, textures and spices make this a savory main or side dish.

• 1 cup quinoa, rinsed
• 2 cups water
•  1 tablespoon oil, or ¼ cup vegetable broth
• ½ cup onion, finely diced
• 1 clove garlic, minced
• 1 jalapeño, seeded, finely diced
• ½ cup red pepper, diced
• 1 cup corn, fresh or frozen
• 1 cup black or red beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 cup baby arugula, chopped, or any green
• ½ teaspoon salt 
• ¼ teaspoon freshly ground pepper

Bring water to boil and add quinoa. Lower heat to simmer, cover, and cook for 15 minutes then remove from heat for 10 minutes without removing lid. Drain if all liquid has not been absorbed. Set aside.  In a non-stick skillet, heat oil or broth to medium heat. Sauté the onions and garlic until tender. Add jalapeño, red pepper, corn, beans, cumin, and chili powder. To the skillet, stir in the prepared quinoa and the arugula. Taste for salt and add pepper. When all ingredients are heated through remove from heat and serve.