Name: Quinoa & Black Bean Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup dry quinoa ((rinsed)); 2 tbsp extra-virgin olive oil; ¼ cup freshly squeezed lime juice; 1 tbsp apple cider vinegar; 1 tbsp maple syrup; 1 clove garlic ((minced)); 1 tsp ground cumin; ⅛ tsp cayenne pepper; 1 tsp fine sea salt ((plus more to taste)); 1 red bell pepper ((finely chopped)); 1 cup corn kernels ((fresh or thawed from frozen)); ½ red onion ((finely chopped)); 1 cup cherry tomatoes ((sliced)); 3 green onions ((chopped)); ½ cup cilantro ((freshly chopped)); 1 15 oz. can black beans ((drained and rinsed))

To cook the quinoa, rinse it in a fine mesh sieve under running water. (This helps to remove its bitter flavor.) Add the drained quinoa to a saucepan and cover it with 1 ½ cups of fresh water. Bring the liquid to a boil over high heat. Then lower the heat, cover the pot with a lid, and let it gently simmer for 10 minutes. When the timer goes off, remove the pot from the heat but keep the lid on for 5 more minutes. Then fluff it with a fork and set aside to cool.
While the quinoa is cooking, add the olive oil, lime juice, vinegar, maple syrup, garlic, cumin, cayenne pepper, and salt to a large mixing bowl. Stir well.
Once the quinoa is done, add it to the bowl of dressing, along with the bell pepper, corn, red onion, tomatoes, and green onion. Stir well.
Next, add the drained beans and fresh cilantro. Stir again, then adjust the seasoning to taste. Transfer the salad to a storage container and chill for at least 1 hour before serving.
Leftover salad can be stored in an airtight container in the fridge for up to 5 days. Feel free to add any extra toppings you love, like sliced avocado or crumbled cheese.

Quinoa & Black Bean Salad

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