• 2 cups black beans, cooked (can use canned beans)
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 red onion, peeled and minced
  • 1 red pepper, deseeded and diced small
  • 12 ounces, cooked chicken breast, shredded (drag a fork through cooked chicken breast to create shredded pieces)
  • 1/4 cup cilantro
  • Juice of 2 limes
  • 2 tbsp. red wine vinegar
  • 1 tbsp. maple syrup (or other sweetener)
  • 1/3 cup olive oil
  • 1 tsp. cumin
  • Sea salt to taste

Rinse quinoa.  Bring quinoa and water to a boil.  Cover and simmer on low flame for 12-15 minutes or until all water is absorbed.  In a large bowl, combine cooked quinoa with beans, red onion, red pepper, cooked shredded chicken, and cilantro.  Whisk limes, red wine vinegar, maple syrup, olive oil, cumin and sea salt.  Pour dressing onto black bean and quinoa salad and mix thoroughly. Yields 6-8 servings.