Cold Southwestern Quinoa Salad

It's in the 90s for the fourth or fifth day in a row. I had been thinking about making corn chowder tonight, but no way do I want to eat something hot--never mind stand over a soup pot to make it. This salad is one of my favorite hot weather meals. It's hearty enough to be a main dish, and very flexible in terms of ingredients and quantities. I like it with quinoa, but I've made it with bulgur and even with pasta. You can use chives or scallions in place of the onion and vary the amount of each vegetable depending on what you have.

2 1/2 cups water
1 cup quinoa
3 cups cooked black beans
1 large red pepper, diced
2 cups corn kernels (raw if very fresh and sweet; otherwise lightly cooked)
1 small sweet onion, minced
1 hot pepper, minced (or to taste)
1 cup chopped fresh cilantro
2 oz. sharp cheddar, in small cubes
1-2 cups salsa (optional)
Salt and pepper to taste

Place the water and quinoa in a medium saucepan. Bring to a boil, then reduce heat to a simmer and cook, uncovered, for about 15 minutes, until water is absorbed and quinoa is tender.

Combine quinoa and all other ingredients in a large bowl. Chill until ready to serve.

Serves about 6.