Black Bean and Quinoa Salad

Adapted from: Oh She Glows by Angela Liddon

Ingredients

• 1 cup uncooked quinoa (3 cups cooked)
• 1 - 14 oz can black beans or 1 ½ cups cooked, drained and rinsed
• 1 ½ cups fresh cilantro, finely chopped
• 1 ½ cups (3 medium) carrots, julienned
• 4 green onions, thinly sliced
• 4 cups arugula or spinach
• Salt and pepper, to taste
• Sliced avocado (optional)

Dressing

• 5 Tablespoons fresh lime juice
• 4 Tablespoons extra virgin olive oil
• 2-3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons maple syrup
• ¾ teaspoon salt

Directions

1. For quinoa: Rinse quinoa in a fine mesh strainer. Add into pot with 1.5 cups water. Bring to a boil, reduce heat, cover and simmer about 15 minutes, or until water is fully absorbed. Remove from heat and steam with lid on for 5 additional minutes.
2. In a large bowl, toss quinoa, black beans, cilantro, carrots, greens and green onions.
3. In a small bowl or jar, whisk together the dressing. Pour over salad and toss gently to combine. Top with sliced avocado.

Dairy Free, Gluten Free, Nut Free

Servings: 4