Black Bean and Quinoa Salad

yield: 8 cups

source: Inspired Taste

1 cup uncooked quinoa, rinsed (about 3 cups cooked)
2 cups water or stock (see our chicken stock or veggie broth)
1 (15-ounce) can black beans, drained and rinsed or 1 1/2 cups cooked black beans
3 tablespoons apple cider vinegar
2 tablespoons fresh lime juice
1/2 teaspoon ancho chili powder, or more to taste
1/2 teaspoon ground cumin
1/3 cup extra-virgin olive oil
1/2 cup finely chopped red onion (half small onion)
1 orange, yellow or red bell pepper, finely chopped
1 cup quartered cherry tomatoes
1 cup finely chopped red cabbage
2 ears of corn, shucked, or 1 cup of defrosted frozen corn
1 (4-ounce) can green chili peppers, chopped
Salt and fresh ground black pepper
Optional add-ins: chopped avocado, crumbled feta or queso fresco

COOK QUINOA
Combine the rinsed quinoa, water, and 1/4 teaspoon fine sea salt in a medium saucepan over medium-high heat. Bring to a boil then reduce to a low simmer and cook, uncovered, until the liquid is absorbed by the quinoa, 10 to 15 minutes.

Move the saucepan off of the heat and cover for five minutes. This extra time allows the quinoa to steam and “fluff up.” Uncover, and then fluff the quinoa with a fork.

MAKE THE SALAD
In a large bowl, whisk the apple cider vinegar, lime juice, 1/2 teaspoon of fine sea salt, chili powder, cumin, and a pinch of black pepper together. Slowly add the olive oil, whisking until blended.

Add the quinoa, black beans, red onion, bell peppers, tomatoes, cabbage, corn, and chili peppers. Toss to combine, and then season to taste with additional salt and pepper as needed.

Store in an airtight container in the refrigerator for 3 to 4 days. If after a day or two the salad seems a little dry, add an extra squeeze of lime juice and a small drizzle of olive oil.