Quinoa Taco Salad

1 cup quinoa cooked in two cups water
Extra virgin olive oil, as needed
Juice from 2 juicy limes
Sea salt, to taste
2-3 tablespoons fresh chopped cilantro
1 half small red onion, diced fine
1 small red bell pepper, cored, seeded, diced fine
1 cup roasted corn kernels (I used canned, roasted on a cookie sheet for 6-7 minutes, then cooled)
Gluten-free tortilla chips

1. Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season with sea salt, to taste.
2. Add in the fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments.
3. Serve with tortilla chips and an extra lime wedge.

Adapted from Gluten Free Goddess blog. Original recipe found here: http://glutenfreegoddess.blogspot.com/2010/05/quinoa-taco-salad.html