Black Bean and Quinoa Salad

Back in December, I flew with my 2 daughters to Nashville for a visit with my college roommate and her family.  The man I sat next to on the plane was reading Food and Wine magazine and I couldn't help but read over his shoulder!  I saw a recipe for Black Bean and Quinoa salad and almost asked him if I could tear that page out.  I wasn't able to read the whole recipe and was kind of sad about it.  Lo and behold, my mom just started subscribing to the magazine and the issue that I was looking at was the first one she received!  So, I was able to read the recipe.

I first learned of quinoa when I was making my own baby food.  The cookbook not only had recipes, but described what nutrients were in the ingredients it called for.  There was a recipe for a Zucchinni and Quinoa pilaf.  Quinoa is a seed that tastes like a grain, but is a "perfect protein." 

To make the salad, I brought about 1c water to a boil and added about 3/4c quinoa.  I turned the temp to low and let it simmer for 20 minutes.  It only needed fluffed with a fork when I finished.  I mixed this with 1 can rinsed and drained black beans and 1 diced red bell pepper. 

For the dressing, I mixed a few shakes of red wine vinegar, lemon juice (no actual lemons on hand), salt, pepper, coriander (no cilantro on hand either), cumin, and 1 clove minced garlic.  I wisked in olive oil until it was creamy.  I poured this over the salad and stirred it all together.  I thought it was need to cool, so I made it early so it can "marinate" for a little bit before lunch, but I tasted this warm and it was delicious!

Update:  When I ate it for lunch, I decided that this would be better warm than as a "salad."  I think the next time I make it, I will saute the peppers to soften them.