Bolivian Quinoa Salad

Ingredients

 * 1 	 cup   red kidney beans or   black beans, cooked
 * 1 	cup quinoa
 * 2 	corn on the cob, kernels removed
 * 400 	g pumpkin, cubed
 * 1 	large red capsicum, diced
 * 1 	large tomato, diced
 * 1 	red onion, diced
 * 1 	bunch coriander, chopped
 * 2 	teaspoons olive oil
 * 1 	teaspoon ground cumin
 * sea salt
 * black pepper
 * 1 	lemon,

Directions

 * 1) Take a pot, combine quinoa, pumpkin, red kidney beans and corn kernels.
 * 2) Boil until the quinoa is cooked and the pumpkin is soft (but not mushy).
 * 3) Meanwhile, heat the oil in a fry pan, and combine the cumin, onion and capsicum and fry until fragrant.
 * 4) Add the onion mixture to the quinoa mixture, season with salt, pepper and add the lemon juice.
 * 5) Stir to combine, and serve.