INGREDIENTS
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1 cup uncooked quinoa
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4 medium bell peppers
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1 can (15.5 ounces) black beans, drained and rinsed
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1 cup frozen corn kernels
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1 1/2 teaspoons paprika
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3/4 teaspoon coriander
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3/4 teaspoon cumin
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1/2 teaspoon kosher salt
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1 1/2 tablespoons red wine vinegar
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3 tablespoons olive oil