Santa Fe Quinoa Salad - Food and Wine

SO much better than the usual turkey sandwich lunch! Quinoa is packed with protein and this salad is both filling and flavorful. Definitely a new favorite for brown-bagging.

Prepared by: David (on Saturday and still tasted GREAT in my lunch today (Tuesday)!)
Serves: 4
Source: Food and Wine

You will need:

3/4 cup quinoa
1 1/2 cups water
1 tsp cumin seeds
2 tbsp fresh lime juice
kosher salt
6 tbsp vegetable oil (David uses olive oil)
fresh ground pepper
1 can black beans (15 oz)
1 red pepper diced
1/2 cup finely chopped cilantro (you could add a bit more!)
1 3-oz jar cocktail onions drained and chopped (David used a yellow onion)

Prep:

In saucepan mix quinoa, water, and pinch of salt. Bring to a boil, cover and simmer for about 15 min until water is absorbed. Spread quinoa on baking sheet and refrigerate for 20 min. In a small skillet toast cumin seeds over high heat, shaking pan until fragrant; about 2 min. Transfer to blender. Add lime juice and oil and blend. Season with salt and pepper. Pour dressing into a bowl and add black beans, bell pepper,cilantro and onions. Add quinoa and season with salt and pepper. Store in fridge.