Smoky Quinoa and Black Bean Salad

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Vinegar

  Cider

  1 tbsp or 15g

• Smoked Paprika

  Spice Islands

  ½ tsp or 16g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Garlic powder

  Spices

  ⅛ tsp or 0.4g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Black beans

  Mature seeds, raw

  1 cup or 194g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Onions

  Young green, tops only

  2 stalk or 24g

Directions

1. Rinse the quinoa thoroughly using a wire mesh sieve. Drain well and place in a saucepan with 1.75 cups water. Cover and bring to a boil over high heat, then reduce to low and simmer for 15 minutes. Turn off the heat and let it rest for 5 minutes without removing the lid. Fluff with a fork and cool in the refrigerator.
2. In a small bowl, whisk together olive oil, apple cider vinegar, smoked paprika, cumin, garlic powder, salt, and pepper. Set aside.
3. Rinse and drain the black beans. Dice the bell peppers and slice the green onions.
4. In a large bowl, combine the beans, bell peppers, green onions, and cooled quinoa. Pour the dressing over and stir until everything is evenly mixed and coated. Adjust salt to taste. Serve immediately or refrigerate until ready to eat.

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