Summer Salad - Quinoa and Black Beans

If you're looking for something a little different to serve at your next cook out or pot luck try this summer salad. Quinoa and beans team up to make a deliciously different and versatile dish. It can be eaten as a meal in itself, served as a side dish or even as a filling in your favorite wrap. 

A few facts about quinoa:

• pronounced keen - wa
• often called a whole grain it is actually a seed
• a complete protein - contains all 9 essential amino acids
• contains iron, lysine and magnesium
• high in fiber

Quinoa and Black Bean Salad

1 cup quinoa

2 cups chicken stock or veggie stock 

1/2 teaspoon sea salt

1 medium onion, chopped

1/2 cup green bell pepper, chopped

1/2 cup red bell pepper, chopped

1/2 cup yellow bell pepper, chopped

2 garlic cloves, finely minced

1 - 15 ounce can black beans, rinsed and drained

Juice and zest from 1 lime (about 2 Tablespoons juice)

2 Tablespoons olive oil 

1/2 teaspoon hot red pepper flakes - more or less depending on how hot you like it.  

Important!  Quinoa is coated with toxic chemical called saponin. You must rinse the quinoa before cooking or it will be very bitter. Place the quinoa in a sieve and rinse under running water. The water will look soapy so be sure to rinse until the water runs clear. 

After the quinoa is rinsed place it in a pot with the liquid and bring to a boil. Reduce the heat and cook about 15 minutes until the liquid is absorbed and the quinoa is tender. 
While the quinoa is cooking chop the veggies and place in a large bowl and sprinkle with the salt. Add the beans, garlic, lime juice and zest. Toss to coat. 

Once the water is absorbed and the quinoa is tender allow it to cool slightly. 

Add the quinoa to the veggies and beans and toss. Cover and refrigerate for at least 2 hours to allow the flavors to develop. 

Serve and enjoy!