Quinoa and Black Bean Salad

Ingredients

Ingredients

• Quinoa (Dry)1 1/4 tablespoons (14 g)
• Water1/4 cup (59 g)
• Olive Oil (Extra Virgin)3/4 teaspoon (3.3 g)
• Lime juice1/2 teaspoon (2.5 g)
• Ground cumin1/8 teaspoon, pinch (0.1 g)
• Ground coriander1/8 teaspoon, pinch (0.1 g)
• Cilantro2 tablespoons, chopped (0.3 g)
• Green Onion2 scallion, minced (5 g)
• Black beans (canned, low-sodium)1/6 can, rinsed and drained (43 g)
• Tomato (Roma)1/3 cup, chopped (60 g)
• Peppers (Bell, Red)1/6, chopped (20 g)
• Peppers (Bell)1/6, chopped (20 g)
• Green chiles1/3 pepper, minced (5 g)
• Black pepperto taste

Method

1. Wash your hands and all surfaces before you start.
2. Rinse the quinoa under cold running water.
3. Bring the water to a boil in a saucepan, add the quinoa, return to a boil, then simmer covered until the water is absorbed, 10-15 minutes. Let it cool for about 15 minutes.
4. While the quinoa cooks, whisk the olive oil, lime juice, cumin, coriander, chopped cilantro and minced scallions together in a small bowl and set the dressing aside.
5. Combine the chopped tomato, red and green bell pepper, green chiles and the rinsed black beans in a large bowl.
6. Add the cooled quinoa and the dressing, season with black pepper and toss until everything is evenly coated.
7. Cover and refrigerate until ready to serve. The salad tastes best after at least 30 minutes in the fridge.