Mayan Quinoa

Ingredients

• 2 C quinoa
• 5 C water
• 25 oz can black beans , drained and rinsed
• ¼ C green onion , minced
• ½ C green pepper , minced
• 2 medium tomatoes , chopped
• 4 oz pepper jack cheese
• ½ medium jalapeno pepper (optional)
• cilantro (optional)
• garlic , minced (optional)
• 1 C avocado cubes (optional)
• 3 T orange juice
• 3 T lemon juice
• ¼ t lemon zest
• 3 T sunflower or olive oil
• 1 t cumin powder
• ½ t sea salt
• ¼ t black pepper

Instructions

1. Rinse quinoa under the faucet for one minute or so prior to measuring. In a heavy saucepan, combine 2 cups quinoa with 5 cups water. Bring to a boil uncovered. Reduce heat to low and cover. Let simmer until tender (about 25 minutes). Remove from heat and allow to steam (covered) for another 10 min. Fluff with fork and transfer to metal bowl and place in refrigerator to cool down.
2. While the quinoa cools, make the dressing: In a small bowl, whisk together orange juice, lemon juice and zest, sunflower oil, and spices.
3. Rinse and drain the black beans. Wash and chop all veggies. If you are planning on using avocado (highly recommended!), please add them as the final ingredient or garnish.
4. In a large bowl, combine prepared quinoa, dressing, beans, and chopped veggies except tomatoes and avocados. Mix well. Once well mixed, fold in the tomatoes and avocados. Cover and chill for at least 1 hour prior to serving. Enjoy!