Mexiquinoa Salad

1. Place 1 cup of quinoa and 2 cups broth (or water) in a saucepan, add sea salt and bring to a full boil.  Reduce the heat to simmer, cover and cook until all the broth or water is absorbed, about 15- 20 minutes.  When done the grains will look almost clear.  Fluff with a fork and let stand until cool.
2. Place the quinoa into a salad bowl, add the corn, black beans, sliced onions, cilantro, olive oil, lime zest and juice, cumin and salt and pepper to taste.

Reprinted with permission from Nancy Mehagian's The Supernatural Kids Cookbook (Huqua Press, 2011).