Quinoa Salad with Black Beans and Toasted Cumin

Start by cooking the quinoa according to the instructions on the package. Once cooked, set aside to cool slightly.

In a small pan over low heat, add the cumin seeds and dry roast them for 3-5 minutes, or until lightly toasted and aromatic. Then set the pan aside.

In a large mixing bowl, add the tomatoes, cumin seeds, lime juice and honey and stir to mix well. Add the quinoa and stir well. The tomatoes may have a lot of liquid, so the quinoa will help soak it up! Add the black beans, scallion and salt and mix well. Add additional salt as needed, though you should not need it.

Serve and enjoy!

Optional garnish: chopped scallions or cilantro.

Vegan option: Use agave nectar instead of honey.

Serving option: You can cook the quinoa the day before and keep in the fridge. This salad can be served warm, at room temperature or cold.

Adapted from Isa Chandra.