Instructions: 1. Rinse the quinoa, put in a small saucepan with 2 cups water. When it boils, stir it well, reduce heat to simmer, cook for 12 to 15 minutes until quinoa is translucent.

2. The hard part: open the jar of salsa. Add as much of it to the quinoa as you like. I used about 3/4ths of the jar.

3. Put the frozen corn in a colander and briefly run hot water over it to separate and slightly warm up the kernels. Add to the quinoa and stir.

This was a great hot-weather dish which I served at room temperature. The flavor is basically determined by the salsa that you use.

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