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 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)
Directions:
- Rinse quinoa well with a fine mesh colander and let all of the water drain
- 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.
- 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.
- Chop the vegetables
- Rinse and drain the black beans
- Add the cooked quinoa, beans and veggies to the bowel and gently fold together with the dressing