Black Quinoa Salad With Kidney Beans

• QUINOA SALAD
• 1 cup black Quinoa
• 1 can kidney beans rinsed and drained
• 1 1/2 tablespoons Red Wine Vinegar
• 1 1/2 cups Raw Corn cut off of cob
• 3/4 cup Zucchini
• 3/4 cup Cucumbers
• 3/4 cup Tomato
• 3/4 cup Pea Pods or frozen Pea's
• 3/4 cup Torn Spinach Leaves
• 1 or 2 Avocado
• 1/2 cup Asparagus
• 1/4 cup Chopped Parsley
• 1/2 cup Grated Carrot
• 1/2 teaspoon salt
• Cumin Lime Dressing
• 5 tablespoons Fresh squeezed Lime Juice
• 1 teaspoon Salt
• 2 teaspoons Cumin
• 1/3 cup Olive Oil
• 1 or 2 Shakes of Hot Sauce

1. Rinse Quinoa well, add 1 1/2 cup of cold water and 1/2 teaspoon salt cook on medium heat for 15 minutes, covered, set aside to allow all the water to get absorbed and to cool, add red wine vinegar.
2. Cut vegetables to bite size pieces and add to Quinoa.
3. Drain and rinse kidney beans or use fresh cooked and add to Quinoa.
4. Prepare Dressing
5. Mix dressing ingredients and add to Quinoa salad. Mix well serve room temperature or cold.

quinoa salad, black quinoa, kidney beans, red wine vinegar, cob, zucchini, cucumbers, tomato, pea, avocado, parsley, carrot, salt, cumin, fresh squeezed lime juice, salt, cumin, olive oil

Taken from food52.com/recipes/23613-black-quinoa-salad-with-kidney-beans (may not work)