Black Quinoa With Kidney Beans

• Quinoa Salad
• 1 cup Black Quinoa
• 1 Can Red Kidney Beans
• 1 1/2 tablespoons Red Wine Vinegar
• 1 1/2 cups Raw Corn
• 3/4 cup Zucchini
• 3/4 cup Cucumbers
• 3/4 cup Chopped Tomato
• 3/4 cup Pea Pods cut to biet size pieces
• 3/4 cup Torn Spinach
• 1 to 2 Avocado
• 1/2 cup Raw Asparagus cut to bite size
• 1/4 cup Chopped Parsley
• 1/2 cup Grated Carrot
• 1 or 2 Jalapeno seeded & Minced
• 1/2 teaspoon salt
• Dressing for Quinoa
• 5 tablespoons Fresh Lime Juice
• 1 teaspoon Salt
• 1 1/4 teaspoons Cumin
• 1/3 cup Good Olive Oil

1. Rinse Quinoa well rnCook Quinoa with 1&1/2 cup of water with 1/2 teaspoon of salt for 15 minutes covered until the water is absorbed. rnSet aside to cool.rnAdd red wine vinegar and stir wellrnAdd all cut up vegetables and kidney beans that have been rinsed and drainedrnset aside while making dressingrnThis can be served cold or room temperature.
2. Mix dressing Ingredients add to Quinoa salad with Vegetables

quinoa salad, black quinoa, red kidney, red wine vinegar, corn, zucchini, cucumbers, tomato, pea, torn spinach, avocado, bite size, parsley, carrot, salt, dressing for quinoa, lime juice, salt, cumin, olive oil

Taken from food52.com/recipes/10688-black-quinoa-with-kidney-beans (may not work)