Black-Bean Quinoa Salad

For the Dressing:
2 Tbsp. fresh lime juice
2 Tbsp. olive oil
1 tsp. salt
1/2 tsp. ground black pepper

For the Quinoa:
1 cup dry quinoa
1 Tbsp. olive oil
1/2 cup chopped red onion
2 cloves garlic, minced
1 bay leaf
2 cups water or vegetable stock
1 12-oz. can black beans, drained
1 large tomato, diced
1/4 cup fresh chopped cilantro
Salt and pepper, to taste

For the Dressing:
• Whisk all the dressing ingredients together and set aside.

For the Quinoa:
• Place the quinoa in a sieve and rinse under cold running water. Drain and set aside.
• Heat the oil in a saucepan over medium-low heat and add the onion. Sauté until translucent. Add the garlic and sauté for an additional minute.
• Add the rinsed quinoa, the bay leaf, and the water or stock. Cover and bring to a boil. Reduce the heat and simmer for approximately 20 to 30 minutes, or until the quinoa is tender and fluffy. Remove from the heat.
• Add the black beans, tomato, cilantro, and dressing, then stir gently. Add additional salt and pepper, if necessary.

Makes 4 cups