We will prepare our Quinoa and Black beans separately and will combine them at the end

For Quinoa

• Rinse Quinoa before cooking
• To cook Quinoa you can use your instant pot if you have one, or the stove method

Instant Pot Method

• Add water and quinoa at the bottom of the pot
• Place the lid and rotate the steam release valve to sealing
• Either use a manual or pressure cook button to cook at high pressure for almost 1 minute
• Release pressure naturally for 15 minutes
• When the screen shows LO:15, turn the valve steam release to venting, thereby releasing any remaining pressure
• Remove lid and fluff quinoa with a fork
• By removing stainless steel insert from instant pot housing, it will help the Quinoa cool faster

Stove Method

• In a saucepan, combine quinoa and water
• Place on high flame and bring to a boil
• As the mixture starts to boil, reduce the heat
• Place the lid and let the quinoa cook till tender, for 15 minutes
• Remove from flame and uncover
• Fluff with a fork and let it cool down

For Black Beans

• In a large skillet add a tablespoon of olive oil and place it on heat
• Add onion and garlic, saute till they give off an aroma
• Add cumin, pepper, and black beans to skillet, let them cook for 4 minutes
• Add salt and pepper to taste
• Remove from flame

Combining

• In a bowl, mix the leftover garlic and cumin with olive oil, tomatoes, lime juice, vinegar, maple syrup, and add chili and chipotle powder for spiciness
• Your dressing is ready
• When the quinoa is ready, pour it into a large glass bowl
• Add dressing, beans, and green onions to the quinoa
• Toss everything evenly, this will further cool the quinoa and beans
• Garnish with cilantro

Tips for this recipe

• A warm salad may not taste good, the flavors are muted due to the heat. We recommend placing the salad in the fridge for 30 minutes. Eating a cool salad is more refreshing and delicious.
• You can store this in an airtight container and refrigerate it for 6 days