• 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 one 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
  • 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)


  1. Rinse quinoa well with a fine mesh colander and let all of the water drain
  2. Add quinoa to a pot and add double the amount of chicken or vegetable broth. Bring to a boil and then reduce to simmer for about 15 minutes until all of the liquid is absorbed. Fluff with a fork.
  3. While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt and cayenne pepper together in the bottom of a large bowel to let the flavors combine.
  4. Chop the vegetables
  5. Rinse and drain the black beans
  6. Add the cooked quinoa, beans and veggies to the bowel and gently fold together with the dressing