Ingredients

• 2 cups cooked quinoa (1 cup dry quinoa yields about 2 cups cooked)
• 1/4 cup extra virgin olive oil
• 1 teaspoon ground cumin
• 1 clove garlic, pressed, grated or finely chopped
• juice of 1 lime (about 2 tablespoons)
• 1 teaspoon fine sea salt
• 1/4 teaspoon cayenne pepper (optional for heat)
• 1 (15-ounce) can black beans, rinsed and drained well
• 1 red bell pepper, quarter inch chopped (about 1 cup)
• 6 green onions, root removed, white and part of the greens chopped (about 1 cup)
• 1 handful of cilantro, rough chopped (about 1/3 cup)

Directions

• 1. Prepare the quinoa:
• 2. Rinse it well in a fine mesh colander and drain all the water.
• 3. Add the rinsed quinoa to a pot and add double the amount of purified water or veggie stock.
• 4. Bring the pot to a boil, then cover and reduce heat to low for about 15 minutes until all of the liquid is absorbed.
• 5. Fluff with a fork, and you’re done.
• 6. While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt, and cayenne together in the bottom of a large bowl to let the flavors marry.
• 7. Rinse and drain the black beans.
• 8. Chop the veggies until roughly the same size as the black beans.
• 9. Add in the cooked quinoa, beans, and diced veggies to the bowl and gently fold it together with the dressing and cilantro.
• 10. Let the salad chill in the refrigerator for at least 30 minutes to let the flavors come together. It tastes best served at a chilled or room temperature.

Nutrition