Quinoa Bean Salad

1 cup quinoa
1 can black beans (drained and rinsed)
1 can white kidney beans (drained and rinsed)
2 tomatoes (diced)
2 green onions (sliced)
1 clove garlic (chopped)
½ green bell pepper (diced)
½ yellow bell pepper (diced)
1 stalk celery (diced)
½ cup red wine vinegar
2 cups chicken stock
½ cup olive oil
1 tbsp lime juice
2 tbsps fresh cilantro (chopped)
1 tsp cumin (ground)
salt and pepper to taste

– in a stock pot add chicken stock, garlic and bring to a boil
– add quinoa, reduce heat and simmer covered until liquid is absorbed, about 20 minutes stirring frequently
– remove from heat, spoon into a bowl and chill
– in a large bowl add black beans, kidney beans, tomatoes, peppers, celery, cilantro and toss gently to mix
– fluff cooked quinoa gently with a fork
– add quinoa, lime juice to salad mix and toss gently to mix
– in a small bowl add red wine vinegar, olive oil, cumin, salt, pepper and mix well
– drizzle over salad mix
– toss gently to coat
– garnish with green onions