- 1 cup cooked quinoa cook in broth instead of water for more flavor
- 1 can black beans
- 1 red bell pepper diced
- 4 green onions chopped
- 1/4 cup cilantro chopped
- 1/4 cup olive oil
- 2 freshly squeezed limes
- 1 tsp. cumin
- 1 tsp. salt and pepper
Cook quinoa according to package with low sodium chicken broth.
Transfer to large mixing bowl and let cook for about 20 minutes.
While quinoa is cooling, whisk olive oil, lime juice, cumin, salt and pepper in a small mixing bowl.
When quinoa is cooled, add bell pepper, onions, black beans and cilantro.
Stir in dressing.
Let salad chill in the refrigerator for at least one hour before serving.