Southwestern Quinoa & Bean Salad

This recipe is a hit as a side as well as a main dish. And if you double the recipe, you can enjoy this lovely salad for a week! Full of protein, fiber, bright veggies and herbs, it’s so delicious, you’ll forget it’s good for you! Perfect for a quick meal at home or to bring to a party, you’ll love this colorful and tasty, dish. Nothing is more appropriate for summer like fresh veggies and a chilled salad full of citrus and fresh flavors ; )

• 2 tablespoons fresh lime juice
• 2 tablespoons unsalted vegan butter, melted and cooled
• 1 tablespoon olive oil
• 1 teaspoon organic sugar
• dash of cumin
• 1 cup  quinoa
• 1 (14- to 15-ounce) can black beans, rinsed and drained
• 2 medium tomatoes, diced
• 4 scallions, chopped
• 1/4 cup chopped fresh cilantro
• Salt & Pepper

Mix lime  juice, butter, oil, sugar, dash of cumin, 1/2 teaspoon salt, and 1/4teaspoon pepper together in a large bowl.  Meanwhile, cook the quinoa with 2 cups of water. When cooked, set aside to cool. Once cooled, add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste. Can be served at room temperature or chilled. Recipe is suitable for : vegans, vegetarians, gluten free, soy free *Recipe can be made oil free by excluding the oil & butter for the dressing. You may want to add half to a whole of a diced avocado into the dish to add some of the creaminess back ; )