Black Bean & Quinoa Salad Recipe
2 cups cooked quinoa
1/4 cup extra virgin olive oil
1 teaspoon ground cumin
1 clove garlic, minced
2 tablespoons lime juice
1 teaspoon sea salt
1/4 teaspoon cayenne pepper (optional)
1-15 oz can black beans, rinsed and drained
1 red bell pepper, chopped into small pieces
1 green bell pepper, chopped into small pieces
6 green onions, root removed, chopped into small pieces
6-8 oz baby spinach, chopped into small pieces
¾ cup diced tomatoes, fresh or canned
1-15 oz can of corn, drained
1 handful of cilantro, rough chopped (about 1/3 cup)
In a large bowl, whisk olive oil, cumin, garlic, lime, salt and cayenne.
Add cooked quinoa, beans and veggies to the bowl and gently fold it all together with dressing.
Chill in the refrigerator at least 30 minutes to let the flavors come together.
Serve at room temperature or chilled.
Calories per serving: 254