Southwest Quinoa Salad

Michael made this for me for lunch the other day.  He was inspired by all of the fresh food shown in the documentary Forks Over Knives.  I know I always say this - but this is our new favorite!!!  We'll be making this a lot this summer - it's fresh, clean, easy and DELISH!


Serves 4

2 cups cooked quinoa, cooled
1 can black or pinto beans
1 red bell pepper, chopped
1⁄2 red onion, finely chopped
1⁄2 cup pumpkin seeds
1 cup frozen sweet corn, thawed
3 Tbsp fresh cilantro, chopped
juice of two limes
1 Tbsp olive oil
2 tsp cumin
1 tsp chipotle chili powder
1 tsp garlic powder
salt and pepper to taste

Mix all ingredients in large bowl, check spices and add more as desired. Top with a dollop of salsa and serve with organic corn chips!