If you have never experienced red quinoa, please give it a try! It is exceptional in salads since it has a slightly chewier consistency and it holds it shape nicely. I also like to eat cooked, leftover red quinoa for breakfast. Simply add a little cinnamon, pecans and a drop of honey and you'll be fueled for the day! You can find red quinoa at Whole Foods and your local health food store.

RED QUINOA AND BLACK BEAN SALAD

1 cup uncooked Red quinoa
1 (14oz) can organic black beans, drained and rinsed
1 red pepper, chopped
1/4 cup fresh Cilantro, finely chopped
2 Green Onions, chopped
1 cup fresh corn 
1 avocado, chopped into 1 inch pieces
optional: pumpkin seeds


For the dressing:
4-5 tbsp of fresh lime juice (Juice from 2 small limes)
1/2 tsp kosher salt, or to taste
1/2 tsp Freshly ground black pepper
1 garlic clove, minced
1/4 cup fresh Cilantro, finely chopped
1/4 cup extra virgin olive oil
1/4 tsp ground cumin


Cook 1 cup Red Quinoa according to package directions. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing. Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Makes 5 cups.