Quinoa Black Bean Salad
1/2 cup quinoa
1 cup water
1 teaspoon olive oil
4 teaspoons fresh lime juice or more, to taste
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 tablespoon finely chopped fresh cilantro
2 tablespoons minced scallions
1-1/2 cups cooked black beans or a 15-oz can, drained
2 cups diced tomatoes
1 cup diced bell peppers (red, green, yellow or a mixture)
2 teaspoons minced fresh green chiles
Salt and ground pepper to taste
Lemon or lime wedges
Rinse the quinoa well in a sieve under cool running water. In a saucepan, bring water to a boil, add the quinoa, cover, and simmer on low heat until all of the water is absorbed and the quinoa is tender, about 10 – 15 minutes. All to cool for 15 minutes.
In a small bowl, combine the oil, lime juice, cumin, coriander, cilantro, and scallions. Stir in the beans, tomatoes, bell peppers, and chiles. Add the cooled quinoa, salt and pepper to taste, and combine thoroughly. Refrigerate until ready to serve. Garnish with lemon or lime wedges.
Serves 4 as a side dish.