We are moving!

• 1 cup cooked quinoa cook in broth instead of water for more flavor
• 1 can black beans
• 1 red bell pepper diced
• 4 green onions chopped
• 1/4 cup cilantro chopped
• 1/4 cup olive oil
• 2 freshly squeezed limes
• 1 tsp. cumin
• 1 tsp. salt and pepper

‍

• Cook quinoa according to package with low sodium chicken broth.
• Transfer to large mixing bowl and let cook for about 20 minutes.
• While quinoa is cooling, whisk olive oil, lime juice, cumin, salt and pepper in a small mixing bowl.
• When quinoa is cooled, add bell pepper, onions, black beans and cilantro.
• Stir in dressing.
• Let salad chill in the refrigerator for at least one hour before serving.

‍

‍