Quinoa Black Bean Salad

Quinoa Black Bean Salad. Straight from the Moosewood Low Fat Cookbook. Delicious, filling, and different!
1/3 c. quinoa
1 c. water
1 t. olive oil
4 t. fresh lime juice, or more to taste
1/4 t. ground cumin
1/4 t. ground coriander
1 T. finely chopped fresh cilantro
2 T. minced scallions
1 1/2 c. cooked black beans (15 ounce can, drained)
2 c. diced tomatoes
1 c. diced bell peppers (red, green, yellow or a mixture)
2 t. minced fresh green chiles (I omit these.)
salt and ground black pepper to taste
lemon or lime wedges

Rinse the quinoa well in a sieve under cool running water In a saucepan, bring the water to a boil, add the quinoa, cover, and simmer on low heat, until all of the water is absorbed and the quinoa is tender, about 10 to 15 minutes. Allow to cool for 15 minutes.In a small bowl, combine the oil, lime juice, cumin, coriander, cilntro and scallions. Stir in the beans, tomatoes, bell peppers and chiles. Add the cooled quinoa, and salt and pepper to taste, and combine thoroughly. Refrigerate until ready to serve. Garnish with lemon or lime wedges.

Nutrition Info from the cookbook:Cal 197 fiber 3.4 fat 2.8 per 1 cup (that is 3.5 WW points)