I found this recipe from this site. The instructions are repeated below (with my notes) in case the link is broken.
Buen provecho!
FOR THE SALAD
- 1 cup DRY QUINOA (rinsed) (I used red quinoa since that’s what I had on hand)
- 1 cup diced cucumber (I used a whole cucumber)
- 1 cup diced red bell pepper (I used a whole bell pepper)
- 1/4 cup finely chopped red onion
- 1 1/2 cups cooked black beans (1 can, drained and rinsed). (I used low sodium beans)
- 1/3 cup basil leaves, chopped (Didn’t have these)
- 1/2 cup cilantro leaves and stems, chopped (Didn’t have these, either)
FOR THE CUMIN DRESSING
- 2 tablespoons OLIVE OIL
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup or agave
- 1 teaspoon ground cumin
- 1/2 teaspoon salt (No added salt for me)
- Freshly ground black pepper to taste
Instructions
- Place the rinsed quinoa in a medium sized pot and add 1 3/4 cups water. Bring to a boil and reduce the heat to low. Simmer the quinoa for 13 minutes. Turn off the heat, fluff the quinoa with a fork, and let it sit for 5 minutes. The quinoa can be prepared up to two days in advance of making the salad and stored in an airtight container in the fridge.
- Add the chopped vegetables, black beans, and herbs to the quinoa.
- Whisk the dressing ingredients together. Add the dressing to the quinoa, beans, and vegetables. Toss to combine. Taste the salad and adjust salt and pepper as needed. Serve or store. Leftovers will keep in an airtight container in the fridge for up to four days.