Black bean Quinoa Salad

Ingredients

Quinoa (dry): 3 cups

Water or vegetable broth: 6 cups

Black beans (canned, drained & rinsed): 4 cups (about 3 cans)

Corn kernels (fresh or frozen): 2½ cups

Red bell peppers, diced: 2 large

Red onion, finely chopped: 1 large

Fresh cilantro, chopped: 1½ cups

Olive oil: ¾ cup

Fresh lime juice: ½ cup

Ground cumin: 2 teaspoons

Salt: 2½ teaspoons (or to taste)

Black pepper: 1½ teaspoons

Directions

Cook quinoa

Rinse quinoa well.

Combine quinoa and water/broth in a pot.

Bring to a boil, cover, reduce heat, and simmer 15 minutes.

Fluff and let cool slightly.

Prepare vegetables while quinoa cooks.

Mix salad

In a large bowl, combine quinoa, black beans, corn, bell peppers, onion, and cilantro.

Make dressing

Whisk olive oil, lime juice, cumin, salt, and pepper.

Toss everything together and adjust seasoning to taste.

Notes

Serve salmon on top of or next to the quinoa salad.

Extra teriyaki sauce can be drizzled on the plate.