Zesty Quinoa and Black Bean Salad

This is a simple, healthy, and delicious salad that's great for warmer weather (like what the lab has been experiencing in Chicago lately!).

Ingredients

• 2 cups quinoa
• 30 oz black beans (2 cans, or ~1.5 cups dry beans)
• 3 limes
• 3 cups cherry tomatoes (~1 dry pint)
• 1-2 bunches of green onions
• 1/2 bunch of cilantro
• 1/2 cup of olive oil
• 4 teaspoons of cumin
• 2 teaspoons of red pepper flakes
• 1 teaspoon of salt

Preparation
Prepare the quinoa: bring the quinoa and 4 cups of water to a boil, then let simmer for 10-15 minutes uncovered.

Dice the cilantro and chop the green onions, saving both the green and white parts of the onion. If the cherry tomatoes are large, cut them into halves; otherwise, if they are bite-sized, just include them in the salad whole. For the dressing, whisk the olive oil, juice of 3 limes, cumin, red pepper flakes, and salt together. 

Once the quinoa has finished, combine it with the black beans, tomatoes, and green onions. Add the dressing, toss, then add the cilantro. Can be served at room temperature or cold.