Quinoa and Black Bean Salad

This is an incredibly easy salad that is as delicious as it is nutritious. It is gluten-free, dairy-free, vegetarian and vegan, so it's the perfect thing to create for company with special dietary restrictions. Between the black beans and the quinoa, the protein content in this dish is very high so it makes a very satisfying meal. I took it to a potluck this week and actually had someone say it was the best potluck dish ever! I don't know, I have tried some pretty killer potluck dishes... but, nothing this healthy should actually taste this good.

Quinoa and Black Bean Salad
2 cups Quinoa
1 red pepper diced
1/2 peeled cucumber diced
2 organic carrots diced
1/2 cup finely chopped fresh parsley
1/2 cup green onions choppped
1/2 cup apple cider vinegar
1/4 cup EV Olive Oil
1/4 cup Braggs G/F Aminos
1 can black beans

Cook the Quinoa according to the directions on the box. I used red Quinoa, but for a milder flavor you can use the regular white. After it cooked, I mixed in the chopped green onions so they would mellow in flavor a little as the Quinoa is cooling. Chop the red pepper, cucumber, carrots and fresh parsley and toss them in a bowl. You can substitute other veggies that are fresh and on hand. Zucchini and other summer squash, tomatoes, red onions, broccoli, green beans and sprouts would all work well. Beets would be great, but would probably be best if cooked first. Add vinegar, olive oil and Braggs liquid aminos (or your soy sauce of choice) to the veggies and let sit until Quinoa is cooled. Then mix everything together along with black beans and enjoy!