Ingredients:<\/h3>\n\n\n\n

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

  Directions:<\/h3>\n\n\n\n

  1. Rinse quinoa well with a fine mesh colander and let all of the water drain<\/li>
  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.<\/li>
  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.<\/li>
  4. Chop the vegetables<\/li>
  5. Rinse and drain the black beans<\/li>
  6. Add the cooked quinoa, beans and veggies to the bowel and gently fold together with the dressing<\/li><\/ol>\n\n\n\n

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