Step 1

Prepare the quinoa:

Step 2

Rinse it well in a fine mesh colander and drain all the water.

Step 3

Add the rinsed quinoa to a pot and add double the amount of purified water or veggie stock.

Step 4

Bring the pot to a boil, then cover and reduce heat to low for about 15 minutes until all of the liquid is absorbed.

Step 5

Fluff with a fork, and you’re done.

Step 6

While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt, and cayenne together in the bottom of a large bowl to let the flavors marry.

Step 7

Rinse and drain the black beans.

Step 8

Chop the veggies until roughly the same size as the black beans.

Step 9

Add in the cooked quinoa, beans, and diced veggies to the bowl and gently fold it together with the dressing and cilantro.

Step 10

Let the salad chill in the refrigerator for at least 30 minutes to let the flavors come together. It tastes best served at a chilled or room temperature.