Quinoa and Black Bean Salad - from Whole Foods

For anyone who has tried the Quinoa and Black Bean Salad at Whole Foods and loves it like I do, I now have the recipe.  

1 1/2 cups quinoa
1 1/2 cups black beans, drained and rinsed (I used 2 cups)
1 1/2 Tbs red wine vinegar
1 1/2 cups corn, fresh, canned, or frozen (I used frozen without cooking them to keep their enzymes intact)
1 red bell pepper
4 scallions, chopped (I used 6)
1 garlic clove, minced (jar of chopped garlic was in my fridge)
1/4 cup fresh coriander leaves, chopped ( i used a tsp of coriander seed powder)
1/3 cup fresh lime juice
1/2 tsp salt
1 1/4 tsp ground cumin
1/3 cup olive oil (I used 2 Tbs)

Rinse quinoa in a fine sieve under cold running water. Put quinoa into a pot with 2 1/4 cups water. Bring to a boil, then cover and simmer 20 minutes, or until water is absorbed. Fluff it a bit with a fork now and then to keep it from sticking. While quinoa is cooking, toss the beans, vinegar, corn, bell pepper, scallions, garlic and coriander in a large bowl. In another small bowl, whisk the lime juice, salt and cumin and pour in the oil while whisking. When quinoa is done cooking, toss it with the beans and vegetables. Then, drizzle the lime mixture over quinoa and vegetables and toss well. Serve warm or at room temperature. (I like it better the next day when all the tastes have had a chance to combine and be absorbed.)

Garnish this bright coleslaw with toasted sesame seeds or chopped roasted peanuts. Or, for you meat eaters, toss it with shredded roasted chicken and serve it as the main course.

Ingredients

1/3 cup white wine vinegar
1 to 2 tablespoons sugar (optional)
1 clove garlic, finely chopped
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
1/8 teaspoon dry mustard
4 cups finely shredded green and red cabbage
2 cups shredded carrots
1 cup thinly sliced green onions
Salt and pepper to taste

Directions

In a large bowl, whisk together vinegar, sugar, garlic, cumin, oregano and mustard just until sugar is dissolved. Add cabbage, carrots, green onions, salt and pepper and toss gently to combine. Cover and chill for at least 4 hours before serving.