Quinoa and Black Bean Salad

Try making a black bean/quinoa salad with pepper plus other ingredients. Here is the recipe:

3/4 cup quinoa (or: 1 rice cup measure)

1 red onion, minced

1 small carrot, sliced very thing

1 large clove of garlic, minced

1 small corno del toro or 1/4 green sweet pepper, chopped

1 teaspoon sunflower oil

3 tablespoons coarsely-chopped garlic scapes

1 cup frozen corn

fresh thyme leaves from two sprigs of thyme

2 tablespoons fresh parsley

1/4 cup dry white wine

1.5 cups cooked black beans

3 tablespoons lemon juice

2 tablespoons olive oil

white pepper to taste

Cook the quinoa like you would white rice in a rice cooker or follow package directions. In the meantime, heat the sunflower oil in a cast iron frying pan over medium-high heat until hot. Add the onion, carrot, green pepper, and garlic, and saute for 3-5 minutes until the onion looks tender. Stir in the garlic scapes, corn, thyme, parsley, and wine, and cook, stirring, for 3-5 minutes more. Remove from heat. When the quinoa is done, mix it with the onion mixture and remaining ingredients in a large bowl. Serve warm. Leftovers can be refrigerated and served warm or cold.