Black Bean Salad with Quinoa and Cucumber Salad

Ingredients

• 1.5 cup quinoa (any color (white, red, or black))
• 3 cup water
• 0.5 tsp salt
• 1 tbsp olive oil (optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse the quinoa

   • Place the quinoa in a fine-mesh sieve.
   • Rinse thoroughly under cold running water for about 1 minute, rubbing the grains between your fingers to remove the natural bitter coating (saponin).
   • Drain the quinoa completely.
2. 2

   Toast and combine ingredients

   • Heat the olive oil in a medium saucepan over medium heat.
   • Add the rinsed and drained quinoa to the pot. Toast for about 1 minute, stirring constantly, until it becomes aromatic.
   • Pour in the water, add the salt, and give it one quick stir.
3. 3

   Simmer the quinoa

   • Bring the mixture to a rolling boil.
   • Once boiling, reduce the heat to the lowest setting, cover the saucepan with a tight-fitting lid.
   • Let it simmer for 15 minutes without lifting the lid. All the water should be absorbed.
4. 4

   Rest and fluff

   • Remove the saucepan from the heat and let it stand, still covered, for 5 minutes. This step allows the quinoa to steam and finish cooking.
   • Remove the lid and gently fluff the quinoa with a fork to separate the grains.
   • Serve warm as a side dish or use as a base for salads and bowls.