Quinoa and Black Bean Salad

Instructions

1. Step 1

   Rinse the quinoa thoroughly in the fine-mesh strainer. Transfer it to the saucepan and add the water.

   Ingredients used: 180.0 gr Quinoa, 360.0 ml Water

   Cookware: fine mesh strainer, medium saucepan

2. Step 2

   Bring to a boil over high heat. Cover, reduce to low heat, and simmer until the water is absorbed and the quinoa is tender.

   Timer: 15 min (fixed)

   Cookware: medium saucepan

3. Step 3

   Remove the saucepan from the heat and leave it covered for 5 minutes. Fluff with a fork, then transfer the quinoa to the large mixing bowl and let it cool for 10 minutes.

   Timer: 15 min (fixed)

   Cookware: fork, Large Mixing Bowl, medium saucepan

4. Step 4

   Whisk the lime juice, olive oil, cumin, salt, and black pepper together in the small bowl.

   Ingredients used: 45.0 ml Extra Virgin Olive Oil, 1.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 60.0 ml Lime Juice, 4.0 gr Salt

   Cookware: small bowl, whisk

5. Step 5

   Add the black beans, corn, tomatoes, bell pepper, red onion, and cilantro to the cooled quinoa. Pour over the dressing and toss until evenly combined.

   Ingredients used: 240.0 gr Black Bean, 15.0 gr Cilantro, 150.0 gr Corn, 1.0 piece Red Bell Pepper, 60.0 gr Red Onion, 2.0 piece Tomato

   Cookware: Chef Knife, cutting board, Large Mixing Bowl