This is a great recipe to double to have for later in the week. It’s also a great entertaining salad because it’s perfect served at room temperature. The goat cheese on top adds a really nice creaminess to the salad that balances out the chopped vegetables while the cumin adds a nice smoky, earthy flavor.
1/2 cup quinoa
1 cup water
1 tablespoon canola oil
Juice from 1/2 lime
1/4 – 1/2 teaspoon cumin, or to taste
Salt, to taste
Freshly ground black pepper
1/4 small white onion, finely diced
1-2 scallions, white and light green parts, thinly sliced
1/4 15-ounce can black beans, drained and rinsed
2 tablespoons fresh cilantro, roughly chopped
1 ounce goat cheese, crumbled
1. In a medium saucepan, bring quinoa and water to a boil. Cover, reduce heat and simmer 10-15 minutes. Grains will be translucent and germ ring will be visible when done. Transfer to a medium bowl.
2. Meanwhile, combine oil, lime juice and cumin in a small bowl. Season with salt and pepper.
3. Add onion, scallion, black beans and cilantro to quinoa and toss with enough dressing to evenly coat. Transfer to a serving bowl and top with goat cheese. Serve at room temperature.