The weather in DC seems to have fast-forwarded from spring to summer in all of two days. Today, it hit 90 degrees, and it is days like these that you can't bear the thought of cooking and eating something hot. So I made this delicious quinoa salad (which will also be perfect for lunch this week). I strayed a bit from the original recipe (from Food and Wine):
1 c. quinoa
2 c. water
1 1/2 tsp cumin seeds
juice of 2 limes
6 tbs veg oil
1 can black beans (rinse em)
1 bell pepper, diced (I used green)
1/2 c. finely chopped cilantro
1/2 red onion, finely chopped
In saucepan, combine quinoa and salted water. Bring to boil, then turn down to low heat til water is absorbed (about 15 min). Spread cooked quinoa on baking sheet and put in the fridge for about 15 min to cool.
In small skillet, toast the cumin seeds til fragrant. Transfer to a food processor, add lime juice and veg oil and blend. Season with salt and pepper.
Pour dressing into a serving bowl, add black beans, diced bell pepper, onion, and quinoa. Toss to combine, season with salt and pepper and serve.
Nutritious and delicious. Enjoy!