Spent Quinoa and Black Bean Salad

from Spent by Dr. Frank Lipman. Quite tasty and filling. Make ahead to let flavors meld. I also like to serve with boiled or grilled shrimp.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  teaspoons lime zest, grated
• 2  tablespoons lime juice, fresh
• 1⁄2 teaspoon  agave syrup
• 2  tablespoons extra virgin olive oil
• 1  garlic clove, crushed
• 1⁄4 teaspoon ground cumin
• 1  pinch red pepper flakes (optional)
• 1  cup quinoa, uncooked
• 1 (14 ounce) can black beans, rinsed and drained
• 2  tomatoes, chopped
• 4  scallions, chopped
• 1⁄4 cup fresh cilantro, chopped
•  salt and pepper, to taste

Directions

1. Mix together the lime zest, lime juice, agave, cumin, crushed garlic, olive oil, and red pepper flakes.
2. Cook quinoa according to instructions. * And allow to cool.
3. Mix all ingredients together in a large bowl.
4. Add salt and pepper to taste.
5. * Note: Standard quinoa prep is to soak in hot water (enough to cover) for 5-10 minutes, then rinse thoroughly. Add quinoa and 1 3/4 cu water to pot, bring to boil and simmer for 20 minutes.