25 minutes
4-6 servings
I cup quinoa
1 3/4 cups water
salt
juice of 1 1/2 limes
1 tsp cumin
3 Tb olive oil
1 1/2 cups cooked black beans
2 scallions, thinly sliced
2 small cloves garlic, minced
1 red bell pepper, diced small
1/2 cucumber, peeled, seeded, and diced small
1 small jalapeno, minced
2 Tb chopped cilantro
1. Rinse the quinoa in a strainer under cool water. Place quinoa in a pot with water and salt, bring to a boil. Cover, lower heat, and simmer for 15 minutes or until all of the water is absorbed.
2. Fluff the quinoa with a fork into a medium bowl and let it cool.
3. Mix the lime juice, cumin, oil, and salt until well combined. Pour over the quinoa and toss with a fork.
4. Add the black beans, scallions, garlic, red pepper, cucumber, jalapeno, and cilantro and toss again. Add additional lime juice and salt to taste.
Sometimes I omit the scallions, garlic, and/or jalapeno to avoid making it too spicy!
I have also substituted zucchini for the cucumber.
This is a great salad to make a day ahead as it will marinate in the fridge and taste even better the next day!
The Immune System Recovery Plan by Susan Blum, MD, MPH