Recipe Ingredients

• 1 cup quinoa
• 1 1/2 cups cold water
• 1/2 tsp salt
• 2 cups cooked black beans
• 1/2 cup chopped celery
• optional: 1 carrot peeled, halved lengthwise, sliced then dragon flied
• optional: 1 cup chopped fresh yellow or green beans
• 1 jalapeno pepper, seeded and minced or 1 tbsp minced fresh ginger
• 2 garlic cloves minced or 1 tsp garlic powder
• 1 red pepper, sliced thin
• 1 tsp cumin
• 1 tsp coriander
• 2 Tbsp chopped fresh cilantro or basil
• 1/4 cup scallions
• optional: 1 large tomato
• optional: 1/2 cup olives sliced

Dressing 

• 2 Tbsp fresh squeezed lime juice
• 1/4 cup olive oil
• 1 tsp salt
• fresh ground pepper
• pinch cayenne pepper or chili powder

Preparation 

1. Soak quinoa 1/2 hour in cold water
2. Rinse quinoa thoroughly in water several times (Drain in strainer after each time)
3. Place in 2 qt. pot with 1 1/2 cups water and 1/2 tsp salt
4. Bring to a boil, turn to low, cover tightly, cook 15 minutes
5. Remove from heat & allow to sit 5 minutes covered
6. Fluff gently with fork & set aside to cool
7. In 2 Tbsp Olive Oil,  saute jalapeno, fresh garlic, celery and peppers until garlic is browned and pepper and celery softened.
8. Add the green & red peppers and saute briefly
9. Add the cumin and coriander, cook and stir for 5 minutes
10. Blend dressing ingredients with a whisk or shake in a jar
11. Combine sauteed veggies, tomatoes, black beans, quinoa and dressing in a large bowl.
12. Add salt and pepper to taste and stir in cilantro and scallions.  

Yields 4-6 servings. Serve warm or cover and chill and then serve.