Mexican fiesta salad

1 cup quinoa         
1/2 cup olive oil
1 tsp ground cumin                    
1 clove garlic, minced
juice of one lime                    
1 tsp Celtic sea salt
1/4 tsp cayenne pepper   
1 can Eden brand black beans, rinsed and drained
1 red bell pepper, chopped    
6 scallions, chopped
1 handful cilantro, chopped    

Rinse 1 cup dry quinoa in a fine mesh colander and drain. Add the rinsed quinoa to a medium sauce pot with 2 cups of water or low-sodium vegetable stock.  Bring the pot to a boil, then cover and reduce heat to low and simmer for about 15-20 minutes until all of the liquid is absorbed and the little “tail” of the quinoa has sprouted out.  Fluff with a fork and set aside.

While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt and cayenne together in the bottom of a large bowl to let the flavors marry while you chop the veggies.  Rinse and drain the black beans, then chop the veggies; make the peppers and onions about the same size as the beans. Add the cooked quinoa, beans and veggies to the bowl and gently fold it all together with the dressing. The quinoa can be warm, room temperature, or cold when you make the dish. Allow to chill in the refrigerator for at least 30 minutes to allow the flavors come together. This dish is even better the next day, as the quinoa will have had time to absorb the dressing.