<p>Stoplight Salad (so named for the red, green, and yellow colors)</p>
<p>2 cups cooked quinoa
2 cups tomatoes, chopped
2 cups corn (roasted corn is especially flavorful, but frozen or canned will do in a pinch)
1 green bell pepper, diced
1 red bell pepper, diced
¼ cup fresh cilantro, chopped
2 cups canned black beans, drained
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 garlic clove, minced</p>
<p>Prepare quinoa according to package directions; cool. In a large bowl, combine tomatoes, corn, peppers, fresh cilantro and black beans. In a separate bowl, whisk together olive oil, balsamic vinegar and garlic. Pour dressing over salad and toss gently. Stir in quinoa. Salt and pepper to taste.</p>
<p>This dish is gluten-free, high fiber, and reasonably high protein.</p>
<p>Southwest variation: add oregano, cumin, chili powder, and cayenne pepper, and substitute fresh lime juice for balsamic vinegar.</p>