Cumin Lime Black Bean Quinoa Salad

Cumin Lime Black Bean Quinoa Salad<br /> <br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisH2HEukH0dRL27hAKc2-PHLfEI3C4BH93H8znR9AAfvA6JPiYW05rL1DmTFgoymyc-Oi5ZR1qSMlWvcbQBPsCt86Pcmhq1omwntsV6s0T7nIeGDQoP3eFrQKf1WN2Y4w541duxcewtZEs/s1600/Screen+Shot+2014-04-16+at+10.34.15+AM.png" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisH2HEukH0dRL27hAKc2-PHLfEI3C4BH93H8znR9AAfvA6JPiYW05rL1DmTFgoymyc-Oi5ZR1qSMlWvcbQBPsCt86Pcmhq1omwntsV6s0T7nIeGDQoP3eFrQKf1WN2Y4w541duxcewtZEs/s1600/Screen+Shot+2014-04-16+at+10.34.15+AM.png" /></a><br /> <br /> <br /> <br /> Makes 6.5 cups (or serves 4)<br /> For the salad:<br /> 1 cup uncooked quinoa (or 3 cups cooked)<br /> 1 (15-ounce) can black beans (or 1.5 cups cooked), drained and rinsed<br /> 1.5 cups cilantro, finely chopped<br /> 3 small/medium carrots, julienned (about 1.5 cups) OR 1 large chopped and roasted sweet potato<br /> 4 green onions, chopped<br /> fine grain sea salt & black pepper, to taste<br /> <br /> For the dressing:<br /> 3 tablespoons fresh lime juice (about 1 lime)<br /> 2 tablespoons extra virgin olive oil<br /> 1 large clove garlic, minced (or 1/2 tsp garlic powder)<br /> 1 teaspoon ground cumin<br /> 1 teaspoon pure maple syrup (or other liquid sweetener)<br /> 1/2 teaspoon fine grain sea salt<br /> <br /> 1. To prepare the quinoa: Rinse quinoa in a fine mesh sieve. Add into pot along with 1.5 cups water or veggie broth. Bring to a boil, reduce heat to low-medium, and then cover with a tight-fitting lid. Simmer for 15-17 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat and steam with the lid on for 5 additional minutes. Fluff with fork and chill in the fridge for at least 15 minutes.<br /> 2. In a large bowl, toss the quinoa, drained and rinsed black beans, cilantro, carrots (or roasted sweet potato), and green onions.<br /> 3. Whisk together the dressing in a small bowl or jar. Pour onto salad and toss to combine. Season with salt and pepper to taste. I prefer to enjoy this salad chilled, so I usually throw it into the fridge for at least an hour. This is a great make-ahead salad too – prep it the night before and let it sit in the fridge for up to 24 hours.<br /> <br /> YUM!<div style="float: right; margin: 4px;"><a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());"><img alt="Pin It" class="aligncenter" src="http://img.photobucket.com/albums/v419/green_tea/pin.jpg" /></a></div>

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Cumin Lime Black Bean Quinoa Salad

Cumin Lime Black Bean Quinoa Salad Makes 6.5 cups (or serves 4) For the salad: 1 cup uncooked quinoa (or 3 cups cooked) 1 (15-ounce...