Black Bean Quinoa Salad

Malissa and I love quinoa (Keen-wah).  It is a protein packed grain that tastes fantastic!  In fact, every time I see this dinner scheduled on our meal plan, my mouth starts to water.  With a great lime dressing, lots of healthy veggies, and a garlic kick, this one is definitely a favorite as a side or a main course.

Black Bean Quinoa Salad

2 cups quinoa (If you can, find it in the bulk section of the grocery store.  That will save a lot of money)
3 cups cold water
½ t salt
1 jalapeno pepper, seeded and minced (or 1 T minced fresh ginger)
2 garlic cloves, minced
½ cup chopped celery
1 carrot, peeled, halved lengthwise, sliced thin diagonally (optional)
1 cup chopped fresh yellow or green beans (optional)
1 red pepper, sliced thin
1 green pepper, sliced thin
1 t cumin powder
1 t coriander powder
1 large ripe tomato
½ c sliced olives (optional)
2 cups cooked black beans (drain and rinse well)
2 T chopped fresh cilantro or basil
¼ c chopped scallions

Dressing:

2 T freshly squeezed lime juice,

¼ cup olive oil

1 t salt

Fresh ground pepper

Pinch cayenne or chili powder

Place quinoa, water and salt in 2 quart pot. Bring to a boil, simmer for 15 minutes. Fluff quinoa with a fork and set aside. Sauté jalapeno, fresh garlic, celery, carrots and beans in 1 Tablespoon oil until garlic is browned and pepper and celery are softened. Add green and red peppers and sauté briefly. Add cumin and coriander and remove from heat.

Blend dressing ingredients with a whisk. Gently combine sautéed veggies, tomatoes, olives, black beans, quinoa and dressing in a large bowl. Stir in cilantro and scallions. Adjust salt and pepper to taste. Serve warm or cover
and chill.