Quinoa Black Bean Salad
1/2 tablespoon olive/ coconut oil
Salt & pepper to taste
Cook quinoa in 2 cups water. Heat to a boil and then simmer, covered, until all of the water is absorbed. Remove from heat and add black beans. Stir. Set aside and let cool a bit.
In a small bowl, combine cumin, oil, salt & pepper, and lime juice to make the dressing.
Once quinoa has cooled a bit, add the dressing and all remaining ingredients. Here is where I like to have fun and just throw in whatever I have extra of or whatever I’m just really loving that day. This usually includes extra chunks of avocado and cilantro.
Garnish with an extra bit of cilantro and EAT!
I’ve found that this makes a great dish to make extra of and take for lunch. I, however, really don’t like cold quinoa so if I’m taking it for lunch, I’ll keep the dressing and veggies seperate from the quinoa and black beans. This way, I can reheat the quinoa and black beans and then add the veggies to it and it’s as fresh as when I first made it!
I happened to have some extra sweet baby peppers so I made a couple “quinoa bites”! These were delish and a great idea for an appetizer or party dish.