Ingredients:

  • 1 cup (170g) quinoa, rinsed
  • 2 cups (480ml) water or vegetable broth
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (150g) cherry tomatoes, halved
  • 1 bell pepper (any color), diced
  • ½ cup (75g) red onion, diced
  • ¼ cup (15g) fresh cilantro, chopped
  • 3 tablespoons (45ml) olive oil
  • 2 tablespoons (30ml) lime juice (about 1 lime)
  • 1 teaspoon cumin
  • Salt and pepper, to taste

Instructions:

  1. In a medium saucepan, combine rinsed quinoa and water/broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  2. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  3. In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper until combined.
  4. In a large bowl, combine cooked quinoa, black beans, cherry tomatoes, bell pepper, red onion, and cilantro.
  5. Pour the dressing over the salad and toss gently to combine.
  6. Adjust seasoning with salt and pepper as needed. Serve immediately or chill for 30 minutes for flavors to meld.