Southwest Quinoa Salad

1: Boil 1 cup dry quinoa according to package directions.

2: Dice 1 red bell pepper, 1 cup cherry tomatoes, 2 jalapeno peppers, 1/2 cup minced cilantro, 2 cloves garlic, and 1/2 cup minced red onion.

3: Over medium heat, heat 2 tablespoons olive oil, then add minced garlic, jalapeno, and red onion. Cook for 2 minutes.

4: Add 1 cup shredded carrots and 1 cup frozen roasted corn to the skillet and heat for 3-4 minutes. Season with salt, pepper, and cumin.

5: In a large bowl, combine cooked quinoa, 1/2 can of black beans (drained and rinsed), fresh red bell peppers, tomatoes, and cilantro.

6: Add in sauteed veggies and mix well.

7: Add in 1/2 cup crumbled cotija cheese and dress with olive oil, lime juice, salt, pepper, and cumin.