Taco Quinoa Salad

Ingredients

1 cup quinoa

2 cups water

¼ cup extra virgin olive oil

2 limes, juices

2 tsp cumin

1 tsp salt

½ tsp red chili pepper flakes

1 ½ cherry tomatoes, halved

1 (15 oz) canned black beans, drained and rinsed

5 green onions, finely chopped

¼ cup cilantro, chopped

salt and pepper to taste

Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
Whisk olive oil, lime juice, cumin, salt, and red pepper flakes together in a bowl.
Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in the refrigerator.