Quinoa Black Bean Salad

Makes 4 to 6 servings

1 cup quinoa
1 1/2 cups cold water

1/2 teaspoon salt

2 cups cooked black beans. If using canned beans, drain and rinse well
1/2 cup chopped celery
Optional: 1 carrot, peeled, halfed lengthwise, sliced thin diagonally
Optional: 1 cup chopped fresh yellow or green beans
1 jalapeno pepper, seeded and minced OR 1 tablespoon minced fresh ginger
2 garlic cloves, minced, OR 1 teaspoon garlic powder
1 red pepper, sliced thin

1 green pepper, sliced thin
1 teaspoon cumin powder
1 teaspoon coriander powder
2 tablespoon chopped fresh cilantro or basil
1/4 cup chopped scallions
Optional: 1 large ripe tomato
Optional: 1/2 cup sliced olives

Dressing:
2 tablespoon freshly squeezed lime juice
1/4 cup olive oil
1 teaspoon salt
Fresh ground pepper
Pinch cayenne or chili powder

Directions:
The quinoa can be made ahead of time and refrigerated. Soak the quinoa 1/2 hour in cold water. Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer. Place in 2 quart pot with 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil, turn down to low, cover tightly, and cook for 15 minutes. Remove from heat and allow to sit 5 minutes, covered. Fluff gently with a fork and set aside to cool.

Sauté jalapeno or ginger, fresh garlic and celery in 2 tablespoons oil until the garlic is browned and the pepper and celery are softened. Add the green and red peppers and sauté briefly. Add the cumin and coriander, cook and stir 5 minutes. Blend dressing ingredients with a whisk or shake in a jar. Gently combine sautéed veggies, tomatoes, black beans, quinoa and dressing in a large bowl. Adjust salt and pepper to taste. Stir in the dressing with the cilantro or basil and scallions, and garnish with fresh lime slices. Serve warm, or cover and chill.

Recipe by: Stacey Stromberg, who got it from her friend Kristina. It's really tasty!