Dressing:

• 1 heaping T grated lime zest
• ¼ c. fresh lime juice
• 6 Tbsp extra virgin olive oil
• 1 T maple syrup or 1 tsp granulated sweetener
• 1 tsp sea salt
• ½ tsp ground pepper

Salad:

• 2 c quinoa – rinsed well (soak for a few minutes, drain in a fine strainer)
• 4 c water
• 2 cans black beans – rinsed well (or about 3 c. cooked black beans, rinsed well)
• 4 medium tomatoes – diced
• 1 bunch green onions – finely chopped (including most of the green part)
• 1 c fresh cilantro – coarsely chopped

Instructions

1. Simmer quinoa in water, uncovered, about 10 minutes.
2. Turn off heat, cover, and let stand 10 minutes. Strain any excess water. (Quinoa seems to cook up about the same way rice does – so you should be safe using using your favorite “rice cooking” method.)
3. Whisk the dressing ingredients together in a bowl or blend together in a food processor to emulsify.
4. Combine dressing and quinoa in a large bowl and stir to coat evenly.
5. Add remaining ingredients. Stir to combine.
6. Taste and add a little salt or lime juice if needed to bring out the flavor.

This can be served hot or as a cold salad – it’s delicious either way!