Black Bean & Quinoa Salad With Cilantro Lime Vinaigrette

I got this Recipe from "Fed up" on the Veria channel, by Andrea Beaman. It's very easy and actually really tasty! I love it. So healthy too, tons of fiber, and truly a healthy dish. Very filling, I eat it for lunch sometimes by itself. WW friendly.. I use organic ingredients The only difference is, I don;t use meat in it when I make it, she used cooked chopped chicken. I prefer it without, as I usaually pair it with a WW spiced tilapia recipe I found here on Zaar, and goat cheese and scallion stuffed cherry tomatoes, asparagus, or some other veggie.. Yum

• Ready In: 40 mins
• Serves: 6
• Yields: 1/2 cup

Ingredients

• 1 (15 ounce) can black beans
• 3  cups quinoa, cooked (about 1 cup uncooked makes 3 cups cooked!)
• 1  red pepper, chopped
• 1  red onion, minced
• 1⁄4 cup cilantro
• 3  tablespoons lime juice
• 2  tablespoons red wine vinegar
• 1  tablespoon  agave nectar (or some other natural sweetner)
• 1⁄3 cup olive oil
• 1  teaspoon cumin
•  salt & pepper

Directions

1. Cook Quinoa as directed on package (I use Bob's red mill. 1 3/4 cup water and 1 cup dry Quinoa).
2. While Quinoa is cooking, place Cilantro, lime juice, red wine vinegar, agave, olive oil, salt and pepper in a blender or food processor and pulse.
3. Toss finished Quinoa in a large bowl with black beans, red pepper, and onion.
4. Pour cilantro lime vinaigrette over Quinoa salad and let marinate for atleast 30-45 minutes.
5. (Note: I added everything up myself using calorie king- and it can out to be 260cal, 11g fat, 5g fiber per serving).