Put 2 c. quinoa and 4 c. water in a covered pot and bring to a boil.
Reduce heat and simmer until water is absorbed (similar to cooking rice).
When the quinoa has cooled, add in 1-2 c. cooked corn, 1-2 c. beans (I usually use black beans), some chopped tomatoes, bell peppers, and a large handful of chopped cilantro (I also like scallions or chives, but I leave them out for the sake of the girls).
In a separate container (I use a glass 2-c. measuring cup), mix the juice of 2-3 lemons, plenty of raw minced garlic, a couple Tbsp. of ground cumin seed, and salt to taste. Then fill with olive oil until you have about a cup of dressing. This dressing should taste pretty strong, as the quinoa soaks up a lot of flavor.
Pour dressing over salad and mix thoroughly. I find that it tastes the best after it has sat in the refrigerator for a day and the flavors have all mingled. Enjoy!
This is a version of this recipe using red quinoa and kidney beans.