Ingredients
- 1 cup cooked quinoa
- 1 can 15 ounces black beans, low or no sodium, rinsed and drained
- 2 medium tomatoes chopped
- 1 bell pepper chopped
- ¼ cup cilantro chopped
- ¼ cup scallions sliced
Smoky Cumin Lime Vinaigrette
- Makes ~1 1/4 cups
- ½ cup red wine vinegar
- 1/3 cup olive oil
- ¼ cup lime juice
- 1 tablespoon toasted cumin seeds
- 1 teaspoon maple sugar
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes
Instructions
- In a large bowl, combine the rice, beans, tomatoes, and pepper.
- In a small bowl or jam jar, mix together the vinegar, oil, lime juice, cumin, maple sugar, salt, and red pepper flakes. Allow to sit for 15 minutes so flavors can meld.
- Pour half the vinaigrette (~8-9 tablespoons) over the beans. Toss well. Garnish with cilantro and scallions.
Video
Notes
To roast cumin seeds: Add cumin seeds to a small skillet over medium heat. Cumin seeds should start to smoke and become fragrant after 1 to 2 minutes. Remove from heat as soon as this happens.