Black Bean Quinoa Salad with Cherry Tomatoes

Black Bean Quinoa Salad with Cherry Tomatoes

bbsalad1 C. quinoa, rinsed

1 tsp. whole cumin

1 can black beans, rinsed and drained

1 1/2 to 2 C. cherry tomatoes, halved

2 shallots, thinly sliced

2 T. olive oil

1/4 tsp. ground cayenne pepper

1/4 tsp. freshly ground black pepper

1 tsp. salt plus more to taste

Cilantro, chopped (optional for mixing into salad)

Cilantro springs for garnish


Cook quinoa in a pot or rice cooker with enough water to cover by 1 centimeter.  In a dry pan, toast cumin seeds until fragrant, about 30 seconds. In a large bowl bowl, toss together cherry tomatoes, shallots (crumple them with your hands), olive oil, cayenne, black pepper, and toasted cumin, optional chopped cilantro, and 1 tsp. salt. When quinoa is done, allow it to cool slightly, then add to the bowl. Mix everything well, and add more salt if needed. Garnish with cilantro sprigs and serve.








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