Red Quinoa and Black Bean Salad

Ingredients

• 1 cup dried red quinoa, uncooked

• 2 cups water

• 1 can black beans

• 1/4 cup olive oil

• 1/4 cup fresh lime juice (2 limes)

• 1 teaspoon cumin (ground or whole seeds)

• 1/2 teaspoon red pepper flakes

• 3/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 cup fresh cilantro leaves

• 1 pint cherry tomatoes

• 1/4 red onion

• 2 green onions

Tools Needed:

• 1 set dry measuring cups

• 1 liquid measuring cup

• 1 large saucepan with lid

• 1 hand strainer or colander

• 1 set measuring spoons

• 1 cutting board

• 1 chef’s knife

• 1 mortar and pestle (for whole cumin seeds)

• 1 juicer

• 2 medium bowls

• 1 whisk

• 1 large metal spoon

• 1 can opener

• 1 ruler

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Steps:

1. Measure 1 cup dried quinoa into a large saucepan with 2 cups of water and bring to a boil. Reduce heat to a simmer, cover, and cook until all of the water is absorbed, about 15 minutes. Let cool.

2. Measure 2 1/2 cups cooked quinoa into a medium bowl and set aside. Drain and rinse the black beans and leave to drain in a hand strainer.

3. Pinch cilantro leaves until you have 1/2 cup loosely packed. Add the leaves to the quinoa.

4. If using, measure a teaspoon of cumin seeds into the mortar and pestle and grind into a fine powder.

5. Whisk together the olive oil, lime juice, red pepper flakes, cumin, salt, and black pepper in a second medium bowl until emulsified (mixed together), about 3 minutes.

6. Add the black beans to the dressing and toss to marinate for 5 to 10 minutes.

7. Cut the cherry tomatoes in half and add to the quinoa cilantro mixture. Finely dice the red onion and add to the black beans. Slice the green onions thinly, and add both the white and green parts to the quinoa mixture.

8. Add the marinated black beans and the dressing they’ve been sitting in to the quinoa and toss to combine. Serve immediately or after the salad has been allowed to chill.

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