Quinoa & Roasted Corn Salad

1. Cook the red quinoa according to package directions. Transfer cooked quinoa to a large bowl.

2. Meanwhile, heat the first amount of vegetable oil in a large skillet over medium-high heat. Add the frozen corn. Cook for 10-12 minutes, or until the corn is tender and light brown, stirring often. Stir in 2/3 of the green onions and the coarse salt; cook and stir 2 minutes. Add the corn mixture into the cooked quinoa. Gently stir in the tomatoes and cannelini beans.

3. Combine the lime juice, sugar, cumin and black pepper in a small bowl. Whisk in remaining amount of vegetable oil until combined. Pour over the quinoa mixture; toss to coat. Sprinkle with remaining green onions. Serve warm, and enjoy!

Adapted from: Vegetarian: 3 Books in 1.