Mother of all grains

Don't you sometimes get bored with the good old recipes you've been making all this time and are looking for something new, yet simple? Look no further than your can of coconut milk or package of quinoa. As much as I always used to think those recipes were just to fill the empty space on the packaging, after trying several, I now am convinced that most of them are actually pretty tasty! Here is the newest addition to my cookbook, a recipe from an Archer Farms' quinoa packaging, simply called:
Quinoa with Black Beans and Corn. The main ingredient is a grain that is becoming increasingly popular in the US, but has been known for ages in South America, especially by the Incas, who called it the "Mother of all grains".
Cook 1 cup of grains according to the packaging instructions. Add 1 can of black beans, 1 can of sweet corn, 1 diced red pepper, 1/4 c chopped cilantro (although I used wayyyy more, as I love this wonderful herb), 3 tablespoons of lime juice, 2 tablespoons of olive oil and 2 teaspoons of cumin. Mix all together. You can of course make variations of this recipe, adding different vegetables, depending on what you like; as you may notice I added fresh mushrooms. This dish can be used as a side salad, taco filling, or you can follow my idea and make lettuce wraps, which make a light, yet filling summer meal. Meat lovers - add some andouille sausage and let me know how it turns out!