¾ cup quinoa1 ½ cup water kosher salt1 tsp cumin seed2 Tbsp fresh lime juice6 Tbsp vegetable oil freshly ground pepper15 oz canned black bean, rinsed1 red bell pepper, finely diced½ cup finely chopped cilantro3 oz jar cocktail onion, drained and finely chopped
- In a medium saucepan, combine the quinoa, water and a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Spread the quinoa on a baking sheet; refrigerate for about 20 minutes.
- Meanwhile, in a small skillet, toast the cumin seeds over high heat, shaking the pan, until fragrant, about 2 minutes; transfer to a blender. Add the lime juice and oil and blend. Season with salt and pepper.
- Pour the dressing into a bowl and add the black beans, bell pepper, cilantro and cocktail onions. Scrape the quinoa into the bowl, season with salt and pepper and serve.