Sweet Black Bean Quinoa Salad
- 1 Cup Quinoa
- 1 Cup Black Beans
- 1/2 Cup Halved Cherry Tomatoes
- 2 Inch Slice Cucumber
- 1/4 Cup Finely Chopped Cilantro (parsley can be used as a substitute)
- 1/8 Cup Freshly Squeezed Lemon Juice
- 1/8 Cup Agave
- 1/8 Cup Dijon Mustard
- 1/8 Cup Grape seed/Olive Oil
- 1 Tablespoon Balsamic Vinaigrette
- 1 Teaspoon Salt
Step 1: In a large pot, bring 3 cups of water to a boil and add quinoa. Cook on medium high heat for 15-20 minutes or until soft. Empty into a mixing bowl and let cool. Drain and rinse black beans. Carefully slice cherry tomatoes into halves. If you're making a larger batch, you can place tomatoes on a plate, cover with an upside down plate, and slice through the two plates.
Step 2: Slice cucumber lengthwise, into 8 even pieces, removing the centre containing the seeds to limit moisture. Chop into small pieces. Combine black beans, tomatoes, and cucumbers to quinoa and mix evenly.
Step 3: Finely chop cilantro, add to mixing bowl, and stir evenly.
Step 4: In a small mixing bowl, combine lemon juice, agave nectar, Dijon mustard, oil, and balsamic vinaigrette and stir. Pour over quinoa and mix evenly. Sprinkle salt and stir.