Quinoa salad

Black Bean and Quinoa Salad

INGREDIENTS:

Salad:

2 cups quinoa-cook as directed

1 (15-ounce) can kidney beans, rinsed and drained

1 (15-ounce) can black beans, rinsed and drained

1 can corn, drained

4 green onions, white and green parts thinly sliced

1 red pepper, seeded, cored and diced

1/4 cup minced fresh cilantro

Dressing:

1/3 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 tablespoon sugar

1 garlic clove, minced

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon chili powder

1/4 teaspoon black pepper

DIRECTIONS:

In a large bowl, combine all of the salad ingredients and toss. In a small bowl, whisk together the dressing ingredients and pour over the salad. Toss to coat. Chill the salad for at least 2 hours before serving to let the flavors blend.

Quinoa cooking directions:

2 cups quinoa

2 1/2 cups water

Add together in a pan and bring to a simmer and reduce to low heat.  Cover and cook for 30-35 minutes. Remove from heat and let sit for 5 minutes.

FYI, adding avocado makes it super yummy, if you like avocados, that is. And I follow the quinoa cooking directions from this recipe rather than what's on the box.