1 cup uncooked quinoa (or 3 cups cooked)
1 (15-ounce) can black beans (or 1.5 cups cooked), drained and rinsed
1.5 cups cilantro, finely chopped
3 small/medium carrots, julienned or thinly sliced
4 green onions, chopped
sea salt & black pepper, to taste
For the dressing:
3 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 large clove garlic, minced
1 teaspoon ground cumin
1 teaspoon pure maple syrup
1/2 teaspoon fine grain sea salt
Rinse the quinoa and add it to pot with 1.5 cups water . Bring to a boil, reduce heat to low, and then cover and simmer for 20 minutes or until the water is absorbed. Remove from heat and steam with the lid on for 5 additional minutes.
In a large bowl, toss the quinoa, drained and rinsed black beans, cilantro, carrots, and green onions.
Whisk together the dressing in a small bowl or jar. Pour onto salad and toss to combine. Season with salt and pepper to taste.
Adapted from Oh She Glows.