TIP- USE A RICE COOKER TO MAKE YOUR QUINOA

INGREDIENTS:

1 cup quinoa 2 cups water 1/4 cup extra-virgin olive oil 2 limes, juiced 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon red pepper flakes, or more to taste

1 1/2 cups halved cherry tomatoes 1 (15 ounce) can black beans, drained and rinsed 5 green onions, finely chopped 1/4 cup chopped fresh cilantro salt and ground black pepper to taste

DIRECTIONS:

1.	Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
2.	Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
3.	Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.

One thing I don’t like about making risotto is that you have to babysit it. Honestly.. I laughed out loud when I saw how WELL the cheapie rice cooker handled the quinoa! This salad is a SNAP when the quinoa is made in a rice cooker. Allrecipes has another quinoa with garlic …that’s on my potluck list for school too!