Ingredients:
1 Cup Quinoa - Washed and Cooked
1 Can Black Beans - Washed and Drained
1/4 Cup Olive Oil
Juice from 1 Lime
2 Large Cloves Garlic - Pressed in a Garlic Press or Minced
1 teaspoon Cumin
1 teaspoon Sea Salt
1/2 teaspoon Cayenne Pepper
1/4 Cup Red Onion - Chopped
6-7 Green Onions - Root Cut Off and Chopped
1 Red Bell Pepper - Chopped
1/3 to 1/2 Cup Cilantro - Washed - (Optional)
1 Cup Quinoa - Washed and Cooked
1 Can Black Beans - Washed and Drained
1/4 Cup Olive Oil
Juice from 1 Lime
2 Large Cloves Garlic - Pressed in a Garlic Press or Minced
1 teaspoon Cumin
1 teaspoon Sea Salt
1/2 teaspoon Cayenne Pepper
1/4 Cup Red Onion - Chopped
6-7 Green Onions - Root Cut Off and Chopped
1 Red Bell Pepper - Chopped
1/3 to 1/2 Cup Cilantro - Washed - (Optional)
Directions:
Begin by whisking together the olive oil, pressed garlic, lime juice, cumin, sea salt and cayenne pepper in a bowl. Set the dressing aside, letting the tastes infuse together.
To prepare the quinoa, rinse thoroughly with water in a mesh strainer. In a medium sized pot, add the broth and washed quinoa, then bring them both to a boil. Once the quinoa and broth come to a rapid boil, reduce the heat to a simmer and cover for 15 minutes. The quinoa will be done when the texture is fluffy and the spirals have opened up.
Begin by whisking together the olive oil, pressed garlic, lime juice, cumin, sea salt and cayenne pepper in a bowl. Set the dressing aside, letting the tastes infuse together.
To prepare the quinoa, rinse thoroughly with water in a mesh strainer. In a medium sized pot, add the broth and washed quinoa, then bring them both to a boil. Once the quinoa and broth come to a rapid boil, reduce the heat to a simmer and cover for 15 minutes. The quinoa will be done when the texture is fluffy and the spirals have opened up.
While the quinoa simmers, chop the washed vegetables and drain the black beans in a mesh strainer.
As soon as the quinoa is fully cooked, turn off the heat and stir in the drained and washed black beans and the chopped vegetables. Place the quinoa mixture into a separate bowl with a lid, then pour the dressing over it evenly coat all the ingredients. At this point, add the washed and chopped cilantro if using. Chill the Black Bean Quinoa Salad in the refrigerator for at least 1 hour before serving.
As soon as the quinoa is fully cooked, turn off the heat and stir in the drained and washed black beans and the chopped vegetables. Place the quinoa mixture into a separate bowl with a lid, then pour the dressing over it evenly coat all the ingredients. At this point, add the washed and chopped cilantro if using. Chill the Black Bean Quinoa Salad in the refrigerator for at least 1 hour before serving.
Makes 4 to 6 Servings Black Bean Quinoa Salad