adapted from Moosewood Restaurant Low-Fat Favorites

1/3 cup quinoa
1 cup water
1 teas. olive oil
4 teas. fresh lime juice, or more to taste
¼ teas. ground cumin
¼ teas. ground coriander
1 TB. finely chopped fresh cilantro
2 TB. minced scallions
1½ cups cooked black beans (15-ounce can, drained)
2 cups diced tomatoes
1 cup diced bell peppers
2 teas. minced fresh green chiles
salt and ground pepper, to taste
lemon or lime wedges

Rinse the quinoa well in a sieve under cool running water. In a saucepan bring the water to a boil, add the quinoa, cover, and simmer on low heat, until all of the water is absorbed and the quinoa is tender, about 10 to 15 minutes. Allow to cool for 15 minutes.

In a large bowl, combine the oil, lime juice, cumin, coriander, cilantro, and scallions. Stir in the beans, tomatoes, bell peppers, and chiles. Add the cooled quinoa, and salt and pepper to taste, and combine thoroughly. Refrigerate until ready to serve. Garnish with lemon or lime wedges.