Serves: 6
Ingredients
1 cup quinoa
1 1/2 cups water
salt to taste
1 15-oz can black beans, drained and rinsed
2 cups fresh English peas, raw or steamed 5 minutes
1 red bell pepper, diced
1 serrano chili, seeded & finely chopped (or 1 4-oz can diced mild green chiles)
1/4 cup chopped cilantro
2 Tbsp fresh lime juice
1 Tbsp red wine vinegar or sherry vinegar
1 small garlic clove, pureed
1/2 tsp cumin seeds, lightly toasted and ground
3 Tbsp extra virgin olive oil
1/4 cup milk + 3/4 cup plain greek yogurt OR 1/4 cup almond milk + 1/2 tsp vinegar
Directions
1. Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/2 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grain display a threadlike spiral and the water is absorbed. Remove from the heat and let cool slightly
2. Toss the black beans, peas, red pepper, chili pepper, and cilantro with the quinoa.
3. Mix together the lime juice, vinegar, salt to taste, garlic and cumin. Whisk in the olive oil and the milk/yogurt. Toss with the salad and serve.