Ingredients
2 cups water1 cup quinoa, rinsed1 can (15 ounces) black beans, rinsed and drained1 small cucumber, peeled and chopped1 small sweet red pepper, chopped1/3 cup minced fresh parsley1/4 cup lemon juice2 tablespoons olive oil1/2 teaspoon salt1/2 teaspoon pepper
Preparation
In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 12-15 minutes. Remove from the heat; fluff with a fork. Transfer to a bowl; cool completely.
Add the beans, cucumber, red pepper and parsley. In a small bowl, whisk the remaining ingredients; drizzle over salad and toss to coat. Refrigerate until chilled.
