Easy Black Bean and Quinoa Salad

Easy Black Bean & Quinoa Salad 

This filling salad is easy to make and is as delicious as it is nutritious! 

Makes about 4 cups

½ large red onion, chopped

½ tablespoon apple cider vinegar

1 lime, juiced

1 tablespoon maple syrup

½ cup chunky salsa

1.5  cups cooked black beans (1 can), drained, and rinsed

2 cups cooked Anti-Inflammatory Quinoa (recipe below) and cooled

1-2 cups of a mix of chopped veggies (choose from: celery, cilantro, red bell pepper, quartered cherry tomatoes)

1.     In a medium bowl, place the chopped onions along with the vinegar, lime juice, and maple syrup. Stir and allow this mixture to marinate while you prepare the remaining ingredients.

2.     Add the remaining ingredients and stir well. Taste and adjust seasoning as needed. Chill and enjoy! 

Anti-inflammatory Quinoa (Serves 4)

Soaking quinoa for an hour or so and draining before cooking increases the amount of servings to 5 1 cup servings and creates a fluffier quinoa that is easier to digest. Adding turmeric and black pepper increases the anti-inflammatory properties of any foods. Adding them to the cooking water in this recipe creates a pleasing yellow color adding savory flavor to the quinoa.

INGREDIENTS:

1 cup quinoa, rinsed

2 cups low-sodium vegetable broth, or water or a mix of both

¼ teaspoon salt optional

½ teaspoon turmeric

black pepper to taste

PREPARATION:

1.     If you have time, soak the quinoa, covered by about 1 inch of water, for an hour or more.

2.     Drain and rinse the quinoa.

3.      Bring all ingredients to boil in a medium saucepan. Stir well. Reduce the heat to a low-simmer.

4.     Cover and continue to cook for 15 minutes. Fluff the quinoa with a fork, replace the cover and let it rest for a few minutes.

5.     Serve and enjoy or chill for salads and including in other meals.