Black Bean Quinoa Bowl
2 teaspoons non-gmo canola oil
¼ cup diced red onion
1 cup quinoa
¼ teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
¼ red onion, cut into thin slices
½ red bell pepper, cut into thin slices
½ yellow bell pepper, cut into thin slices
Cilantro, for garnish
Cilantro Lime Vinaigrette, recipe follows
Optional toppings: sliced avocado, feta (if not vegan), crushed tortilla chips
Cilantro Lime Vinaigrette
½ cup cilantro
2 tablespoons plus 1 teaspoon honey (or agave, for vegan option)
1 teaspoon apple cider vinegar
1 lime, juiced (about 1½ tbsp) and zested
2 tablespoons non-gmo canola oil
¼ teaspoon salt (or more to taste)
Heat 2 tsp of canola oil in a saucepan over medium heat. Add the chopped red onion and cook until starting to soften, 2-3 minutes. Pour in the dry quinoa and toast, stirring frequently, for 3-5 minutes. Add 2 cups water and salt, bring to a boil, cover, reduce heat to low, and simmer for 15-20 minutes, until the water is absorbed. Set aside.
Toss together the cooked quinoa with the black beans, thinly-sliced red onion, red bell pepper, and yellow bell peppers in a bowl.
To make the vinaigrette, combine all ingredients in a blender and blend until completely smooth. Taste and adjust salt to your liking.
Pour the vinaigrette over the quinoa and toss well. Serve with corn tortilla chips, sliced avocado, and feta (if not vegan). Can be eaten hot or cold.