Quinoa, Bean, and Pepper Salad

This salad is the perfect accompaniment to any summer picnic or even as a healthy lunch all by itself.

What's great about this recipe is that it is completely adaptable to your taste preferences and other vegetables are always welcome (my favorite is adding a little bit of avocado)!

This is a staple at any get together involving food, which let's face it, should be every get together.

Ingredients:

1 cup quinoa, uncooked

1 15 oz can black beans, drained and rinsed

1 15 oz can chickpeas, drained and rinsed

1/2 red onion, minced

1 green pepper, minced

1 red pepper, minced

1 yellow pepper, minced

1/2 bunch cilantro, minced

Olive Oil

Lime Juice

Red Wine Vinegar

Salt and Fresh Cracked Pepper

Instructions:

1. Cook the quinoa: rinse the quinoa and drain it. Put your rinsed quinoa in a pan and cover with 2 cups water and a little salt. Cover with a lid and bring to a boil. Turn your heat to the lowest setting and simmer for 15-20 minutes or until you can't see the water "bubbling" anymore. Turn off the heat and let it sit for 5-10 minutes (this lets it soak up whatever water is remaining and the quinoa becomes fluffier).

2. Once the quinoa is all cooked and cooled, put all ingredients together in a large bowl. Drizzle a little olive oil, lime juice, red wine vinegar, salt and pepper to taste. I like to add a good tablespoon or more of vinegar because I like mine a little more sour but this is completely up to your preferences just taste as you go.