This vibrant salad has so many beautiful colors, beans for extra protein, and a lemony dressing that kids will love!

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 (12-ounce) box kidney beans
• 1 cup canned corn
• 1 finely chopped red bell pepper
• 1/3 cup minced fresh cilantro
• 1 lemon
• 3 tablespoons balsamic vinegar
• 1/2 cup olive oil
• 2 tablespoons cumin

1. Combine the quinoa and water in a saucepan; cook over medium heat for 20 minutes, until the liquid is absorbed
2. Fluff the quinoa with a fork and transfer to a large bowl. Add the beans, corn, bell pepper, and cilantro.
3. Squeeze the lemon juice over the quinoa mixture, then add the balsamic, olive oil, and cumin, stirring to coat.