Beaver Fan Black Bean Quinoa Salad

YIELD: 8 servings

1 cup quinoa
2 cups cold water with ½ tsp. salt
1 Tbsp. avocado oil or olive oil
2-3 garlic cloves
¼ red onion, diced
½ orange bell pepper, diced
1 jalapeno pepper, minced
1 tsp. cumin powder
1 tsp. coriander powder
½ tsp. kosher or sea salt
freshly ground black pepper
2 cups cooked black beans
1 Roma tomato, seeded and diced
3-5 Tbsps. cilantro, chopped
juice of 1 lime

1.    Cook quinoa according to package instructions. While the quinoa is cooking, heat the oil and sauté garlic, onion, orange pepper and jalapeno over medium heat until soft and aromatic (about 4-6 minutes).
2.    Stir in cumin, coriander, salt and pepper; cook for another minute.
3.    Add quinoa and black beans; mix well. Toss tomato, cucumber, cilantro, lime juice and salt together in a large bowl. Add ingredients from the sauté pan and mix well.

Photo and Recipe: Oregon State University