Quinoa SaladServes 4 as a main course and 6 as a side dish

1 tablespoon vegetable oil
1 medium onion, cut into medium dice
1 red bell pepper, cut into medium dice
2 medium garlic cloves, minced
1 teaspoon each: ground cumin and chili powder
3/4 cup quinoa
1 teapoon salt
1 cup fresh (from 1 to 2 shucked ears) or frozen corn kernels
1 can (about 16 ounces) black beans, drained and rinsed
1/4 cup chopped fresh cilantro

Heat oil in a 5- to 6-quart Dutch oven over medium-high heat. Add onions and peppers; sauté until just tender, about 4 minutes. Add garlic, cumin, and chili powder; cook until fragrant, about 1 minute longer. Stir in quinoa, 1 1/2 cups water, and salt; bring to boil. Reduce heat to medium, cover, and simmer until quinoa is just tender, about 15 minutes. Stir in corn and beans; cook until heated through. Stir in cilantro and serve hot, warm, or at room temperature.