Quinoa and Black Bean Salad

Ingredients

• 1/2 cup quinoa
• 1 1/3 cups water
• 6 tablespoons extra virgin olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons organic parsley, chopped
• 1 tablespoon organic lemon juice, freshly squeezed
• 2 cloves organic garlic, roasted and chopped
• 1 teaspoon basil, chopped
• 1/4 teaspoon dried crush red peppers
• 1 pinch oregano, chopped
• 1 pinch cayenne pepper
• 1 organic cucumber, diced
• 2 organic tomatoes, diced
• 2 scallions, sliced into thin rounds
• 6 ounces black beans, cooked
• 4 ounces green olives, sliced
• 1 head butter lettuce, torn

Directions

1. In a medium sauce pan, bring water to a boil.
2. Add quinoa to the water, turn off the heat and cover to steam, about 5-8 minutes.
3. When cooked, set aside to cool to room temperature.
4. In a large mixing bowl, whisk together the olive oil, vinegar and the next 7 ingredients, down to the cayenne pepper.
5. In another bowl, combine the cucumber, tomatoes, scallions, black beans and olives.
6. Gently fold in the quinoa and mix all ingredients completely.
7. Adjust seasonings and place over a bed of butter lettuce. Serve.