Ingredients
3/4 c. quinoa
1 1/2 c. water
kosher salt
1 tsp. cumin seeds
2 tbsp. fresh lime juice
6 tbsp. vegetable oil
Freshly ground pepper
1 can black beans
1 small red bell pepper
1/2 c. finely chopped cilantro
1 jar cocktail onions
Preparation
Step 1In a medium saucepan, combine the quinoa, water, and a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Spread the quinoa on a baking sheet; refrigerate for about 20 minutes.Step 2Meanwhile, in a small skillet, toast the cumin seeds over high heat, shaking the pan, until fragrant, about 2 minutes; transfer to a blender. Add the lime juice and oil and blend. Season with salt and pepper.Step 3Pour the dressing into a bowl and add the black beans, bell pepper, cilantro, and cocktail onions. Scrape the quinoa into the bowl, season with salt and pepper, and serve.
