BLACK BEAN AND QUINOA SALAD

As we are still managing heat, and getting ready for back-to-school, back-to-work, back to a likely busier schedule, this simple dish can be made when you have time, and consumed throughout your week, served warm or cold. The quinoa and beans add some plant-based protein, along with lots of fiber and nutrients from the fresh tomatoes. Feel free to add cheese if desired, and any other veggies or proteins. ​

INGREDIENTS
1½ cups quinoa
1 can black beans, rinsed and drained
3 Roma tomatoes, rinsed and chopped into bite-sized pieces
2 Tablespoons of olive oil
2 Tablespoons freshly squeezed lemon juice
1 teaspoon honey
2 garlic cloves, peeled, finely grated
½ cup fresh cilantro or basil, chopped
¼ teaspoon red pepper
½ teaspoon Kosher salt
Options: cut-up grilled chicken, lean meat, tofu, feta cheese, toasted pepitas, or other nuts or seeds

PREPARATION
Prepare quinoa according to package directions and leave in the pan on warm heat. Add the prepared beans and tomatoes. Stir to mix and allow for the mixture to get warm, about 4-5 minutes.

In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, cilantro or basil, red pepper, and salt. Taste to adjust any seasonings. Pour over the quinoa and stir well. Option to garnish with additional herbs. Makes 4-6 servings.