makes 6-8 servings
1 cup quinoa, rinsed if necessary
2 cups water
1 can low-sodium black beans, drained and rinsed
6-7 green onions, white and green parts sliced (about 3/4 cup)
1/2 red pepper, seeds and ribs removed, diced fine (about 1/4 cup)
1 tablespoon fresh cilantro, chopped
For the dressing:
1 tablespoon freshly-squeezed lime juice
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves minced garlic, pressed
3/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon cumin
1/8 teaspoon chili powder
1/8 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1. Add the quinoa and water to a medium sauce pot. Bring to a boil, then place the lid on the pot, reduce the heat to low, and simmer for 10-15 minutes, or until water has been absorbed. Spread the cooked quinoa out on a plate and allow to cool.
2. After the quinoa has cooled slightly, spoon it into a large bowl. Stir in the black beans, sliced green onions, diced red pepper, and chopped cilantro.
3. In a separate bowl, whisk together the lime juice, olive oil, red wine vinegar, garlic, salt, pepper, cumin, chili powder, ground coriander, and cayenne pepper. Pour the dressing over the quinoa mixture and stir to combine.
4. Cover and chill for at least one hour before serving to allow the flavors time to meld together. This salad can be served chilled or at room temperature.