Sarah's Quinoa Salad (Modified over the years by moi)

 | 
 | 

Ingredients

1 cup quinoa, rinsed & drained

1/2 cup plus 1 tbsp olive oil

2 cups vegetable broth

1/2 tsp cumin seeds

1/2 tsp salt

1/4 cup lemon juice

2 cans black beans, drained

1 large red or orange bell pepper

2 medium tomatoes, chopped and de-seeded

4 scallions, chopped

4 tbsp cilantro, chopped

4 tbsp parsley, chopped

A few handfuls of Fifth Season spinach (optional)

 | 
 | 

Ingredients

1 cup quinoa, rinsed & drained

1/2 cup plus 1 tbsp olive oil

2 cups vegetable broth

1/2 tsp cumin seeds

1/2 tsp salt

1/4 cup lemon juice

2 cans black beans, drained

1 large red or orange bell pepper

2 medium tomatoes, chopped and de-seeded

4 scallions, chopped

4 tbsp cilantro, chopped

4 tbsp parsley, chopped

A few handfuls of Fifth Season spinach (optional)

Ingredients

1 cup quinoa, rinsed & drained

1/2 cup plus 1 tbsp olive oil

2 cups vegetable broth

1/2 tsp cumin seeds

1/2 tsp salt

1/4 cup lemon juice

2 cans black beans, drained

1 large red or orange bell pepper

2 medium tomatoes, chopped and de-seeded

4 scallions, chopped

4 tbsp cilantro, chopped

4 tbsp parsley, chopped

A few handfuls of Fifth Season spinach (optional)

Directions

1. Heat 1 tablespoon olive oil in a saucepan along with cumin seeds. When cumin begins to become fragrant, add quinoa and stir until toasted, approximately 5 mins.

2. Stir in broth and salt. Bring to a boil and simmer, covered, for 15 minutes until liquid is absorbed. Remove from heat and allow to stand for 10 minutes. Fluff with fork.

3. Meanwhile in a large bowl, whisk the remaining olive oil with the lemon juice. Add bell pepper, tomato, scallions, cilantro and parsley. Add black beans.

4. Add quinoa and spinach (if using) and stir to combine.