Quinoa Black Bean Salad

I love quinoa! If you haven't tried it before, you really should. It is similar to a grain but is actually an edible seed with a mild flavor. It is high in protein and gluten free. It makes an excellent side dish or substitute for rice and is easy to prepare. This salad was delicious and tasted great the next day for lunch. I love eating stuff like this for lunch, the beans and quinoa really help keep me full and satisfied throughout the day.

Ingredients:

1/2 cup uncooked quinoa
1 can black beans, drained & rinsed

1/2 red bell pepper, diced

1 Serrano pepper, minced

1 cup corn (I used leftover grilled corn on the cob)

1 cup diced tomatoes (or cherry tomatoes, halved)

1/4 cup diced red onion (or green onion for milder flavor)

1/4 cup cilantro, chopped

1 tbsp red wine vinegar
5 tbsp lime juice
1/4 cup olive oil

Pinch of cayenne pepper

1/2 tsp cumin

Salt & pepper, to taste

Directions:

Cook quinoa according to package directions. Place in a medium bowl. Add beans, peppers, corn, tomatoes, onion, and cilantro. Add red wine vinegar, and gently toss ingredients together.

In a small bowl, combine lime juice, olive oil, cayenne, and cumin. Drizzle over quinoa mixture, tossing as you go until evenly coated. Add salt and pepper to taste. Serve. Refrigerate leftovers.

Adapted from Cooking with Karyn.

Linked to Good Cheap Eats What's on Your Plate? and Little Brick Ranch Foodie Friday.