Our Favorite Quinoa Salad

1 cup quinoa
1 clove of garlic
3 and 1/2 tablespoons fresh-squeezed lime juice, plus more as needed
1/2 cup fresh basil or cilantro, roughly chopped
1 can black beans, rinsed and drained
8-10 cherry tomatoes, cut in half
1 cup frozen corn, I love the Trader Joe's Fire-Roasted but you can use any kind
1/2 red onion, chopped
Optional Add-Ins:
1 medium red pepper, halved, seeded and finely diced
1 small to medium-sized cucumber, peeled and diced to make about 1 cup
2 to 3 avocados, diced
1-2 mangoes, diced

1. Bring a large pot of water to a boil and season with salt. Rinse quinoa under cool running water. Add it to the boiling water and cook until tender about 12 to 15 minutes. Drain the quinoa and spread out on a baking sheet to cool.
2. Put garlic, lime juice and 1/2 cup of the oil in a small bowl and whisk to combine. Let sit for 10 minutes. Taste and add more salt or lime accordingly, if necessary.
3. Put cooled quinoa, vegetables and basil or cilantro into a medium bowl. Drizzle about half the vinaigrette into a bowl and gently mix.
4. Serve immediately.

Serves 4 to 6.