Ingredients:

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Salad:

1 cup tricolour quinoa (you can also use white)

2 cups water

1 cup fresh button mushrooms, sliced (optional)

1 cup fresh cherry tomatoes, halved

1/4 of a large red onion, finely diced 

1 can black beans or red kidney beans

Generous handful fresh cilantro, chopped

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Dressing:

1/4 cup olive oil

Zest of 2 limes

Juice of 2 limes

1/2 tsp red wine vinegar

2-3 cloves of garlic, minced

2-3 tsp ground cumin

1/2 - 1 tsp red chili flakes

1/4-1/2 tsp salt

1/4 tsp ground black pepper

Pinch granulated sugar

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Prepare the quinoa:

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1) Rinse and drain 1 cup of quinoa. In a saucepan over medium heat, heat the quinoa and lightly toast for about 1 minute. Then, add water, increase heat, and bring to a boil. Once it comes to a rolling boil, reduce to a simmer and cover for 15 minutes. For best results, follow the package instructions for your selected quinoa. You don't want it soggy when it's finished! Once cooked, fluff with a fork, drizzle with a touch of olive oil, and set aside to cool.

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Prepare your dressing:

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2) Whisk all dressing ingredients in a bowl. Taste and adjust seasonings as desired. Cover and place in refrigerator to allow the flavours to blend as your quinoa cools.

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Prepare veggies and assemble:

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3) Rinse and drain beans and mix together with cherry tomatoes, mushrooms, onion, and cilantro. Once quinoa has cooled, add to the rest of salad ingredients and toss in dressing. Cover and chill until ready to serve! Keeps for 2-3 days refrigerated.

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Makes 4-6 servings.

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