Quinoa Salad with Roasted Peppers

4 tsp ground cumin
1/4 c fresh lime juice
2.5 T vegetable oil
1/2 tsp tumeric
2 c water
1 c dry quinoa
1 tsp salt
1/2 tsp thinly sliced green onions or chives
1 15-oz can black beans, rinsed and drained
1/2 c chopped roasted red peppers from jar
1/2 chopped green bell pepper
1/3 c chopped fresh cilantro
1.5 tsp minced chipotle chilies

4 full servings.

Stir 3 tsp cumin in small dry skillet over medium heat just until fragrant, about 1 minute. Remove from heat and whisk lime juice and oil into skillet. Stir tumeric and remaining cumin in heavy medium saucepan over medium heat until fragrant, about 1 minute. Add 2 c water, quinoa, and salt; bring to a boil. Reduce heat to low and cover; simmer until water is absorbed about 15 minutes. Cool quinoa. Mix onions and half of dressing into quinoa. Season with salt and pepper. Combine black beans, all peppers, cilantro, chilies and remaining dressing in medium bowl. Toss to coat. Season with salt and pepper. Mound bean mixture in center of platter. Surround with quinoa salad. May be served at room temperature or chilled.

Number of Servings: 4

Recipe submitted by SparkPeople user JRROHERTY.