A friend shared this recipe and it sounded like a perfect, easy summer meal!
Southwest Quinoa Salad
1 cup quinoa cooked (can substitute brown rice)
1 can black beans (rinsed, drained)
½ large red bell pepper (diced)
4 green onions (diced)
¼ cup cilantro (chopped)
juice from 2 limes
½ cup olive oil
1 tsp ground cumin
½ tsp black pepper
1 tsp sea salt
Cook 1 cup quinoa according to package directions. (I like to cook my quinoa in either vegetable stock or chicken stock to add a little flavor. I also like to rinse it before I cook it. To do this, just place the quinoa in a fine mesh strainer and rinse it under water for a few minutes … or use my shortcut packet above from Aldi.) When the quinoa is done cooking, fluff it with a fork, transfer it to a large bowl, and allow it to cool completely (about 15 minutes).
Dressing: In a small bowl whisk together lime juice, EVOO, ground cumin, black pepper and salt. When the quinoa has cooled, add in black beans, red bell pepper, green onions, and cilantro. Stir in dressing and toss to coat. Cover and refrigerate for at least an hour before serving. Leftovers the next day are even better!