A vibrant and nutritious salad featuring black beans and quinoa, perfect for a refreshing meal.
Cook the quinoa in two parts water until the water is absorbed, about 15 minutes. Fluff with a fork and let it cool.
Rinse the quinoa before cooking to remove its natural bitterness.
In a large mixing bowl, combine the cooked quinoa, black beans, cherry tomatoes, red bell pepper, cucumber, and red onion.
Ensure the quinoa is completely cooled to prevent wilting the vegetables.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, cayenne pepper, black pepper, and cumin to make the dressing.
Taste the dressing and adjust the seasoning to your preference.
Pour the dressing over the salad and toss gently to combine.
Toss the salad just before serving to keep it fresh.
Serve the salad chilled, garnished with fresh parsley and cilantro.
For a complete meal, serve with grilled chicken or tofu.