An easy summer salad great to have made up for quick meals or get together! Goes great over a bed of lettuce, eat with tortilla chips, in a lettuce wrap with some avocado, you name it!
1 cup uncooked quinoa
2 cups cook black beans
2 roma tomatoes diced
1 baby cucumber diced
1 jalapeno diced
1 sweet red pepper diced
2 large slices of red onion diced
2 garlic cloves minced
5-6 stems of cilantro minced
1 lime juiced
3 tbsp olive oil
3 tbsp balsamic vinegar
1 tbsp maple syrup
1 tbsp sriracha (or other hot sauce) if desired
1/2 tbsp cumin
Himalayan salt & fresh ground pepper to taste
Directions:
Rinse your quinoa well before cooking to remove bitterness. Add 1 cup of quinoa to 1.5 cups water, sprinkle a bit of salt in the water if you like, and bring to a boil. Let simmer for 15 minutes or until all the water is absorbed. Remove from heat and set aside. Meanwhile, drain and rinse your beans (canned or home cooked) to remove the starchy liquids and add to a large bowl. Add in your diced veggies, squeeze the lime juice over, add in the rest of the ingredients and stir well! For best flavor let it sit for an hour or two in the fridge before serving. This is a decent sized batch that will feed 4-6. For a party you may want to double this. Add extra hot sauce on top if you'd like it more spicy (like me!) Enjoy~
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