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⅓ cup quinoa

1 can black bean, drained and rinsed

1 can navy bean, drained and rinsed

1 cup diced cucumber

¼ cup diced red onion

1 jalapeno pepper, seeded and minced

¼ cup chopped fresh coriander

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Dressing:

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¼ cup vegetable oil

2 tablespoons lime juice

1 tablespoon cider vinegar

1 clove garlic, minced

1 teaspoon chili powder

1 teaspoon ground coriander

½ teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon pepper

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1. Cook Quinoa: Boil ⅔ cup water or vegetable broth, add quinoa, cover, and simmer for 12–15 minutes until tender. Drain if necessary and let it cool.

2. Make Dressing: Whisk together the olive oil, lime juice, vinegar, garlic, and spices in a large bowl.

3. Combine: Add the cooled quinoa, beans, cucumber, onion, jalapeño, and cilantro to the dressing. Toss well to combine.

4. Chill: For best flavor, let the salad sit in the refrigerator for at least 30 minutes to allow the dressing to marinate the beans and quinoa.

5. Cook Quinoa: Boil ⅔ cup water or vegetable broth, add quinoa, cover, and simmer for 12–15 minutes until tender. Drain if necessary and let it cool.

6. Make Dressing: Whisk together the olive oil, lime juice, vinegar, garlic, and spices in a large bowl.

7. Combine: Add the cooled quinoa, beans, cucumber, onion, jalapeño, and cilantro to the dressing. Toss well to combine.

8. Chill: For best flavor, let the salad sit in the refrigerator for at least 30 minutes to allow the dressing to marinate the beans and quinoa.

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Tips for success

Texture: Rinse quinoa thoroughly before cooking to remove its bitter coating.

Storage: Store in an airtight container in the refrigerator for up to 4-5 days.

Add-ins: Enhance the salad with chopped bell peppers, feta cheese, or creamy avocado.

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