Quinoa and Black Bean Salad

Ingredients

• ½ cup quinoa (dry)
• 1½ cups water
• 1½ tbsp olive oil
• 3 tsp lime juice
• ¼ tsp cumin
• ¼ tsp coriander (ground, dried cilantro seeds)
• 2 tbsp cilantro (chopped)
• 2 scallions (medium, minced)
• 1 can black beans, low-sodium (15.5 ounce can, rinsed and drained)
• 2 cups tomato (chopped)
• 1 red bell pepper (medium, chopped)
• 1 green bell pepper (medium, chopped)
• 2 green chiles (minced, to taste)
• black pepper (to taste)

Method

1. Rinse the quinoa in cold water. Boil water in a saucepan, and then add the quinoa.
2. Return to boil, and then simmer until the water is absorbed, 10 to 15 minutes. Cool for 15 minutes.
3. While quinoa is cooking, mix olive oil, lime juice, cumin, coriander, chopped cilantro, and scallions in a small bowl, and set aside.
4. Combine chopped vegetables with the black beans in a large bowl, and set aside.
5. Once quinoa has cooled, combine all ingredients and mix well.
6. Cover and refrigerate until ready to serve.

Learn more about: Herbs Onions Tomatoes Bell Peppers