Mexican Black Bean And Quinoa Salad

• 1/2 cup TruRoots(R) Organic Sprouted Quinoa Trio
• 1 cup water
• 2 tablespoons olive oil
• 1 lime
• 1 tablespoon agave nectar or honey
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt more to taste
• 1/8 teaspoon black pepper
• 1 red bell pepper or yellow bell pepper, finely diced
• 2 scallions minced
• 1 can black beans 15oz. drained and rinsed
• 1/4 cup fresh cilantro finely chopped, optional
• 1/4 cup Cotija cheese crumbled, optional

1. Cook the quinoa according to package directions. Transfer to a bowl and place in the refrigerator to cool for at least 15 minutes.
2. Whisk together the olive oil, lime juice, agave, cumin, coriander, salt, and black pepper in a large mixing bowl. Add the cooled, cooked quinoa, bell pepper, scallions, black beans, and cilantro, if using. Stir with a rubber spatula until all ingredients are combined and coated in the dressing. Adjust the salt to taste.
3. Cover the bowl with plastic wrap and refrigerate until ready to serve. Just before serving, sprinkle crumbled Cotija over the top of the salad, if desired. Salad may be stored covered in the refrigerator for up to 4 days.

truroots, water, olive oil, lime, honey, ground cumin, ground coriander, salt, black pepper, red bell pepper, scallions, black beans, fresh cilantro, cotija cheese

Taken from www.yummly.com/recipe/Mexican-Black-Bean-and-Quinoa-Salad-2630849 (may not work)