* 3/4 cup quinoa (about 5 ounces)
  * 1 1/2 cups water
  * Kosher salt
  * 1 teaspoon cumin seeds
  * 2 tablespoons fresh lime juice
  * 6 tablespoons vegetable oil
  * Freshly ground pepper
  * One 15-ounce can black beans, rinsed
  * 1 small red bell pepper, finely diced
  * 1/2 cup finely chopped cilantro
  * One 3-ounce jar cocktail onions, drained and finely chopped

  - In a medium saucepan, combine the quinoa, water and a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Spread the quinoa on a baking sheet; refrigerate for about 20 minutes.
  - Meanwhile, in a small skillet, toast the cumin seeds over high heat, shaking the pan, until fragrant, about 2 minutes; transfer to a blender. Add the lime juice and oil and blend. Season with salt and pepper.
  - Pour the dressing into a bowl and add the black beans, bell pepper, cilantro and cocktail onions. Scrape the quinoa into the bowl, season with salt and pepper and serve.



tags: vegetarian, vegan, pareve

source: http://www.foodandwine.com/recipes/santa-fe-quinoa-salad, FW