Black Bean Quinoa Salad

Just another quinoa salad that makes me fall in love with quinoa all over again. Seriously, if you’ve never cooked/eaten quinoa, let this be the recipe you try it in. You’ll be hooked. It’s the perfect dish to bring to a luncheon or throw together for a backyard BBQ. It’s a little zesty and a whole lot awesome.

Ingredients
2 cups cooked quinoa
1/8 cup olive oil
1 teaspoon cumin
1 clove minced garlic
2 tablespoons lime juice
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 {15 oz} can black beans, rinsed and drained
1 can Del Monte Diced Tomatoes with Zesty Mild Green Chili’s, drained
2 cups fresh spinach, chopped
1/4 cup cilantro, chopped

Directions

In a large bowl, whisk the olive oil, cumin, garlic, lime, salt and cayenne together. Set aside to let flavors mingle while you cook quinoa.

I like to cook my quinoa in a rice cooker. It cooks just like white rice, so the most important thing to remember is to use the ratio of 1 part grains to 2 parts liquid {I use vegetable stock most of the time}.

If you do not have a rice cooker, simply add the grains and broth in a saucepan, bring it to a boil and then reduce the heat to a simmer. Cook covered until the liquid has been absorbed and grains are tender {about 20 minutes}.

Once the quinoa is done cooking, place the cooked quinoa and remaining ingredients in the bowl with the dressing and gently stir to combine. Chill in fridge for about 30 minutes before serving.

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