Southwest Quinoa Salad with Black Beans, Red Bell Peppers and Cilantro*

3/4 cup quinoa, rinsed
1 1/2 cups water
1/2 teaspoon salt
1 large red bell pepper, chopped into small dice
1-15 ounce can black beans, rinsed and drained
1/2 cup green onion tops, thinly sliced
1/2 cup cilantro, chopped
DRESSING:
3 tablespoons lime juice, freshly squeezed
1 teaspoon ground cumin
1/2 teaspoon ground ancho chili pepper or use regular chile powder if you don't have ancho
salt and pepper to taste
3 tablespoons extra-virgin olive oil
*Meets GI guidelines.

Rinse quinoa in fine mesh strainer. In a saucepan with lid, combine quinoa, water and salt and bring to a boil, then reduce heat to simmer and cover for 10 minutes or until all the water is absorbed. Let rest 10 minutes and then fluff with a fork. Let cool.
In a medium bowl, combine the lime juice, cumin and ancho chili powder. Slowly whisk in the olive oil. Add the quinoa, black beans, red bell pepper, green onion and cilantro to combine. Keeps well in the refrigerator for several days.

Nutrition Information