Quinoa summer salad

This one is for you mom. I made this simple recipe for my family. What is so wonderful about quinoa is the high protein content even though it is a grain, that is why my mother loves it so. It is versatile with a wonderful texture. Whether you are bringing it to a party or better yet, make it, store it in the fridge for your family to have for lunch or a healthy snack. This will take you 30 minutes worth of food preparation or less.

Ingredients
-1 1/2 cup of quinoa
- 3 cups of water or vegetable broth
-1 cup of cooked organic black beans,
or canned if in a hurry
-1 red bell pepper diced
-1/4 cup diced green onion (they look like scallions)
-1 medium seedless cucumber or 3 persian cucumbers diced
-1/2 cup diced cilantro (optional for you cilantro lovers)
- juice of 2 limes

The Dressing (top secret)
-1/2 olive oil
-1/3 cup applecider vinegar
-1/2 tablespoon fresh minced ginger
-1 clove of garlic minced/ 2 teaspoons
-1 tablespoon of agave nectar
-1 tablespoon of braggs liquid aminos (less sodium than soy sauce)

1) First I cook the quinoa, bring the water to a boil and add the quinoa. Lower the heat so that it simmers 15-20 minutes until the water is absorbed. Set aside to cool.
2) This dressing is a normal thing I store in a reused glass kombucha bottle, this recipe calls for lime, but I will usually add a lemon. I use a blender because it makes life easier, and enhances the flavor. If you do not possess a blender, you can mince the ginger or garlic. You may have to add more of the garlic and ginger if you are not using a blender. It can be stored in the fridge for up to two weeks!!! 
3) In a large bowl, add your quinoa, black beans, diced red bell pepper, green onion, cilantro, cucumber, lime plus dressing.

This recipe is best eaten at room temperature or even chilled!! This is a perfect dish all by itself, or as a side for fish, or chicken.