Take this fresh, crunchy crock of BIG FLAVOR  to a spring potluck, or serve it to friends at a celebratory luncheon, or pack a bowl for lunch at work, or fill up a large, colorful pottery bowl for the middle of the dinner table, along with a big bowl of tomato soup. Yes, it has a lot of ingredients, but that’s how you make the magic. You cannot go wrong with quinoa, and you cannot go wrong with this meal-in-one. I’m also sure you’ll be glad to know that it will keep in the fridge for a few days. You can make it as simply (canned beans, quinoa pre-made, store-bought lime juice) or as involved (heirloom beans, red quinoa, organic limes) as you like. It’ll be delicious either way — promise!

• 3 cups cooked quinoa
• 1 1/2 c. home-cooked black beans (or 15-oz. can black beans, rinsed and drained well)
• 1 jalapeño pepper, seeded and minced
• 2 garlic cloves, minced
• 1/2 c. celery, chopped
• 1 carrot, peeled, halved lengthwise + sliced thin
• 1 c. fresh green (and/or yellow) beans, chopped
• 1/2 cup red pepper, diced
• 1/2 c. green pepper, diced
• 1 medium ripe tomato, chopped
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 1/2 c. chopped peanuts
• 1/3 c. sliced green olives
• 1/4 c. chopped fresh cilantro and/or basil
• 1/4 c. chopped scallions

Dressing:

• 1/4 c. freshly squeezed lime juice (juice of 2 limes)
• 3+1 Tbsp. olive oil
• 1/2 tsp. salt
• 1 1/2 tsp. dry basil
• Fresh ground pepper
• 1 pinch chipotle powder
• 1 tsp. red wine vinegar

Precook the quinoa: Rinse and drain through a large, fine-mesh strainer, and add to 2-quart pot. Add 1 1/2 c. water and 1/2 tsp. salt. Bring to a full boil, cover, turn down to low, cook 12 min. Remove from
heat, allow to sit 5 min, fluff gently with fork and allow to cool. Once ready to start recipe, measure off 3 cups cooked quinoa into large mixing bowl.

Add dressing ingredients to a jar, shake well, set aside.

Sauté jalapeño and garlic in 1 tsp. olive oil until softening but not brown. Add celery, carrot, green beans, green & red peppers. Sauté 5 min. Add cumin and coriander, cook 2 min, stir.

Add black beans, sautéed veggies, tomatoes, cilantro/basil and scallions to quinoa in large bowl. Pour on dressing, stir gently to combine. P.S. This recipe would also be fantastic with black-eyed peas.

The original version of this salad is from savvyvegetarian.com. Thank you, queen of quinoa!