Cook the quinoa according to instructions. Let it cool at room temperature while preparing the rest of the ingredients.
In a warmed up cast iron skillet, add the olive oil. Once the oil is warm, add the corn to the skillet, lightly salt, and sauté for 2-3 minutes on medium-high heat. Remove the corn from the skillet and reserve in a large serving bowl.
Return the skillet to the heat. Add the bell peppers to the skillet, lightly salt, and sauté for 2-3 minutes. Add the ginger to the skillet and sauté for 1 minute, until fragrant. Remove the bell peppers and ginger from the skillet and add them to the bowl with the corn.
Once the quinoa has cooled off and is not sticky anymore, add it to the bowl with the vegetables and toss. Add the black beans and toss again.
If you wish to add green onions in the bowl, add them and toss again. You could also keep them as a garnish.
Serve and enjoy!Keep in an air-tight container for up to 5 days for maximum freshness.
