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1
Prepare quinoa according to package instructions.
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2
While its cooking, prepare peppers, onion and tomato by dicing into similar sized pieces.
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3
When the quinoa has finished cooking and is still warm, stir in the onions and green bell peppers.
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4
This will mellow out the raw veggies, since both tend to be a bit strong if not cooked.
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5
Set quinoa aside.
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6
Start on the dressing.
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7
Grab a large handful of cilantro leaves and pulse a couple of times in a food processor.
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8
Grate the zest of one of the limes into the food processor, then add lime juice and cumin.
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9
Pulse a couple more times, being sure to use a spoon or spatula to scrape down the sides of the bowl.
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10
Turn food processor on and drizzle in olive oil and continue processing until it reaches desired consistency.
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11
Add red bell pepper, tomato, corn and black beans to the bowl of quinoa, stirring to combine.
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12
Then add dressing, toss to coat, and serve!
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13
The salad can be served warm, at room temperature, or chilled.
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14
Note: If you dont have a food processor, feel free to chop the cilantro by hand as small as you can, then whisk in the lime zest, lime juice, and oil.
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15
I find the dressing works best when blitzed in the food processor.
