Southwest Quinoa

1 cup quinoa
2 cups water
15 ounce can of black beans, rinsed and drained
(or about 2 cups cooked black beans)
3 ears of steamed corn, cut off the cob
(or 2 cups frozen corn kernels, thawed)
1 red bell pepper, diced
1/2 red onion, chopped
Handful of fresh cilantro, chopped
1 lime
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon chili powder
1 tablespoon agave syrup
Kosher salt
Freshly ground black pepper
Mixed greens (optional)
Avocado slices (optional)
Combine the quinoa and water in a saucepan over medium heat. Bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes. Remove from the heat, and let sit for an additional 5 minutes.