Southwestern Quinoa with Corn, Black Beans and Poblano

In a medium pot over high heat, bring the quinoa, onion, water and 1/2 teaspoon kosher salt to a rolling boil, stirring occasionally. Reduce the heat to low, and simmer until the quinoa has fully absorbed the water, about 15 minutes. Remove from the heat and set aside. (If serving cold, chill the quinoa in the refrigerator for at least 2 hours before tossing with the other ingredients.)

In a serving bowl, toss the quinoa with the olive oil, black beans, corn, poblano, cumin, chili powder, and salt and pepper to taste. Serve as a salad or a side, and top each serving with a tablespoon of crumbled queso fresco.