BLACK BEAN AND QUINOA SALAD

BLACK BEAN AND QUINOA SALAD 
Serves 4

INGREDIENTSFor the salad:
1 cup dry quinoa, rinsed
Dash salt
2 cups vegetable broth or water
1/2 large cucumber, diced neatly
1 small bell pepper, diced neatly
1 can BPA free, organic black beans
1/4 cup fresh cilantro, chopped

For the vinaigrette:
2 tbsp extra virgin olive oil
1/4 cup lemon juice
1 tbsp agave or maple syrup
1 tbsp dijon mustard
1 tsp cumin
Salt and pepper to taste
METHOD
1. Rinse quinoa through a sieve till the water runs clear. Transfer it to a small or medium sized pot and add two cups of vegetable broth or water and dash of salt. Bring to a boil, then reduce to a simmer. Cover the pot so that the lid is on, but there’s a small gap where water can escape. Simmer till quinoa has absorbed all of the liquid and is fluffy (about 15-20 minutes).
2. Transfer cooked quinoa to a mixing bowl. Add chopped vegetables, black beans, and herbs.
3. Whisk dressing ingredients. Add the dressing to the salad, and serve. (If you don’t feel that you need all the dressing, just add as much as you’d like to.)
Salad will keep for three days in the fridge.