Mexican-style quinoa black bean salad

Ingredients
3/4 cup quinoa (uncooked)
1 1/2 cups water or broth
1/2 tsp salt
2 cups cooked black beans. Or one 15 oz can
1 large red bell pepper, diced
1 grated carrot
1 cup corn.  Cut fresh right off a cob is obviously the yummiest,  but   frozen or canned is totally fine too.
1/2 bunch cilantro, or more, chopped
1 small bunch chives, snipped into bits with kitchen scissors. Or 2 chopped  green onions
1 scant cup crumbled cotija cheese

Dressing
1/3 cup olive oil
Juice of 1 lime
1 clove garlic
1 tsp cumin
1/4 tsp salt
Fresh ground pepper

Optional garnish ideas
More cilantro
Avocado
Fresh tomatoes or salsa
Sunflower seeds or pepitas

Directions
Rinse quinoa in mesh strainer, then combine with broth or water and salt in medium saucepan. Bring to a boil, cover, turn to low heat and cook 20 min.  Let stand, covered for 10-15 min, then fluff with a fork and set aside to cool. *

Blend dressing ingredients. I love my stick blender for this.

Toss the black beans, quinoa, veggies, herbs and cotija together in a large bowl. Drizzle the dressing over it and gently mix. Can be served right away at room temp or will keep in the fridge for several days.

*Note: I seem to notice that letting the quinoa stand covered and letting it cool mostly BEFORE mixing it with the dressing creates a "fluffier" texture, as opposed to "mushy."

I love this recipe for a healthy, budget-friendly lunch, dinner or potluck!

Happy eating!