Quinoa and black bean salad

This is the perfect summer dish.  It's best made in the cool of the morning and served cold or room temp for dinner in the evening.  The original recipe is from Oh She Glows, check it out here.

Quinoa and black bean salad
Makes 6.5 cups (or serves 4) - DOUBLE it. Trust me!

For the salad:
1 cup uncooked quinoa (or 3 cups cooked)
1 (15-ounce) can black beans (or 1.5 cups cooked), drained and rinsed
cilantro, as much as you can spare
2 cups of a crunchy veggie, like red peppers (my fave), julienned carrots, celery
4 green onions, chopped

For the dressing:
3 tablespoons lime juice
2 tablespoons extra virgin olive oil
1 large clove garlic, minced
1 teaspoon ground cumin
1 teaspoon pure maple syrup


1. Make the quinoa: Bring to a boil, quinoa with 1.5 cups water then cover and reduce heat to low., Simmer for 15-17 minutes until the water is absorbed and the quinoa is fluffy.  Let the quinoa cool a bit before adding the veggies.
2. In a large bowl, toss the quinoa, drained and rinsed black beans, cilantro, veggies, and green onions.
3. Whisk together the dressing. Pour onto salad and toss to combine.  Let the salad sit in the fridge for an hour or two at least or even a full day.