Quinoa Salad

Rainbow Quinoa Salad
8 servings

1 heaping cup quinoa, well rinsed
2 cans black beans, drained and rinsed
1-2 mango, peeled and cut into 1/2-inch pieces
1 small jicama root, peeled and cut into 1/2-inch pieces
1/2 head red cabbage, shredded
3 scallions, sliced into 1/2-inch thick slices
zest of 2 limes
juice of 3 limes
2 tablespoons extra-virgin olive oil
1/2-3/4 cup cilantro, finely chopped
1 jalapeno pepper, seeded and diced

Directions
Place 1 cup rinsed quinoa in a saucepan and cover with 2 cups water.
Bring to a boil, then reduce the heat and simmer for about 15 minutes, or
until the water is absorbed.

Meanwhile, make the lime vinaigrette: into the bottom of a large mixing
bowl, grate the lime zest and then juice the limes. Add the 1/2 teaspoon
kosher salt and a good grinding of fresh black pepper, and whisk to
combine. Drizzle in the 2++ tablespoons olive oil and whisk to combine.

After the quinoa is done cooking, add it to the mixing bowl containing
the vinaigrette. Mix gently with a spatula to make sure all the quinoa is
coated. Fold the black beans, mango, jicama, cabbage, and jalapeno (if
using) into the quinoa. Stir in the chopped cilantro. Taste the salad and
add more salt, pepper, or lime juice according to your tastes.