Quinoa and Black Bean Salad

Ingredients:
● 2 cups uncooked quinoa
● 4 cups water or low-sodium vegetable
broth
● 2 cans (15 ounces each) black beans,
drained and rinsed
● 2 red bell peppers, diced
● 1 cup diced red onion
● 1 cup chopped fresh cilantro
● 2 jalapeno peppers, seeded and minced (optional)
● 2 limes, juiced
● 1/4 cup extra-virgin olive oil
● 1 teaspoon salt
● 1 teaspoon black pepper

Directions:
1. Rinse quinoa thoroughly in a fine mesh strainer and drain.
2. In a large saucepan, combine quinoa and water or vegetable broth.
Bring to a boil, then reduce heat and simmer for 15-20 minutes, or
until quinoa is cooked and water is absorbed.
3. In a large bowl, combine cooked quinoa, black beans, red bell peppers,
red onions, cilantro, and jalapeno peppers (if using).
4. In a small bowl, whisk together lime juice, olive oil, salt, and black
pepper to make a dressing.
5. Pour the dressing over the quinoa mixture and toss to coat.
6. Serve immediately or refrigerate for later.