Tex-Mex Quinoa Salad - Cinco de Mayo!

You will need:

1 c. quinoa
1 can black beans, drained
1 medium onion, finely chopped
5 cloves garlic, minced
2 large tomatoes, diced
1/2 bunch cilantro, finely chopped
The juice from 3 small limes
1 Tbs. cumin
1 tsp. salt
½ tsp. cayenne pepper
2 Tbs. cooking oil (I use coconut)

Directions:

1. Bring 2 c. water to boil and add quinoa. Cover with lid and simmer until all water is absorbed (about 15-20 minutes), remove from heat, fluff with a fork, and set aside.
2. Sautée minced garlic and finely chopped onion in oil until translucent, adding spices.
3. Add cooked quinoa to sautéed mixture and stir well. Add can of black beans and combine.
4. Add diced tomatoes and cilantro, then pour lime juice over salad and stir well.
5. I like to serve mine with avocado slices and tortilla chips, but you could eat this by itself, as a side dish, on top of a salad, etc.…the possibilities are endless!