Southwestern Quinoa Salad

• ¾ cup quinoa
• 1 ½ cup water
• ½ tsp. salt

• 1 red bell pepper, chopped
• 1 can black beans, rinsed, drained & dried
• 1 bunch green onions, white & light green parts only, thinly sliced
• ½ cup chopped fresh parsley

• 2 tbsp. fresh squeezed lime juice
• 1 tsp. ground cumin
• ½ tsp. hot Mexican style chili powder
• ¼ tsp. salt
• Fresh ground black pepper
• ¼ cup olive oil

Combine quinoa, water and salt in a medium saucepan over high heat. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, until all water is absorbed. Let cool.

Combine the beans, bell pepper, green onions and parsley in a large bowl. When the quinoa is cool, add it to the salad.

Mix the lime juice, cumin, chili powder, salt, pepper and olive oil in a small bowl. Add it to the salad and toss to combine. Let cool in the refrigerator before serving.

Enjoy!