BLACK BEAN QUINOA SALAD

from Myrna Johnson
     1/2 c. red Quinoa
     1/2 c. white Quinoa
     2 c. boiling water
     1/2 tsp. salt
     2-3 ears fresh corn
     1 can black beans, drained and rinsed
     1/2 red onion, chopped
     1/2 red pepper, chopped
     1/2 c. cilantro (or to taste)
     2 Tbsp. olive oil
     salt and pepper to taste
Stir Quinoa into boiling, salted water.  Bring back to a boil and cover.  Turn heat to low and cook for 20-25 minutes (like rice) until tender.  Cool.  Meanwhile, cut the corn off the cob and blanch in boiling water.  Drain and cool in cool water.  Drain completely.  Add to Quinoa with remaining ingredients and chill.
YIELD: 8 servings.