Quinoa Salad with edamame, corn and capsicum

I have been using Quinoa as a substitute for rice, pasta and couscous as often as I can due to the high nutritional quality of the quinoa. Its pretty easy to cook and is a great base as a salad.

I always cook my quinoa with stock - usually chicken. The ratio is 1 cup of quinoa to 2 cups of liquid. Cook for about 20 minutes at a simmer, watching near to end to make sure it doesn't boil dry.
Allow to cool and then add vegetables.

I added frozen edamame bean and frozen corn and
chopped capsicum. To add interest a stirred through about 2 teaspoons of black sesame seeds.
The quantities are really what looks and tastes right - a good excuse to taste as you cook!

I made a dressing with half a cup of olive oil, the juice of two limes and toasted and ground cumin seeds.

Simple, easy, quick, tasty and healthy.