Place the quinoa in a small saucepan with the water, bring to the boil, then reduce the heat, cover, and simmer for 10 minutes until all the water is absorbed. Remove from heat and cool completely.
Dry-toast the corn in a non-stick frying pan until it turns golden, then remove from the heat and cool.
Place the quinoa, corn, tomatoes, red and green capiscums, onion, red kidney beans and coriander in a bowl and mix well.
Whisk all the remaining ingredients together and pour over salad. Toss well and serve.
From Rena Patten's book Cooking with Quinoa
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|Serving Size: 1 Serving (329g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 58 (26%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 717.7mg||25 %|
|Potassium 608.7mg||16 %|
|Total Carbohydrate 36.7g||11 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 28.8g|
|Protein 9.6g||14 %|
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Calories per serving: 227
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