Black-Bean Quinoa Salad
For the Quinoa:
1 cup dry Biofair quinoa grain
1 Tbsp. Biona extra virgin olive oil
1/2 cup chopped red onion
2 cloves garlic, minced
2 cups water or vegetable stock
1 400g can Biona black beans, drained
1 large tomato, diced
1/4 cup fresh chopped coriander
Salt and pepper, to taste
• Place the quinoa in a sieve and rinse under cold running water. Drain and set aside.
• Heat the oil in a saucepan over medium-low heat and add the onion. Sauté until translucent. Add the garlic and sauté for an additional minute.
• Add the rinsed quinoa and the water or stock. Cover and bring to a boil. Reduce the heat and simmer for approximately 20 minutes, or until the quinoa is tender and fluffy. Remove from the heat.
• Add the black beans, tomato, coriander, and dressing, then stir gently. Add additional salt and pepper, if necessary.
For the Dressing:
2 Tbsp. fresh lime juice
2 Tbsp. Biona extra virgin olive oil
1 tsp. salt
1/2 tsp. ground black pepper