Salmon Salad Wrap with Quinoa Salad

Ingredients

• 1 cup quinoa (any color, rinsed well)
• 0.75 cup black beans (dried, soaked overnight)
• 3 cups water (for cooking beans)
• 1 pcs corn (large, fresh on the cob)
• 1 pcs red bell pepper (medium, finely diced)
• 1 pcs cucumber (medium, finely diced)
• 0.5 pcs red onion (medium, finely diced)
• 0.25 cup cilantro (freshly chopped)
• 2 pcs avocado (medium, ripe, diced)
• 100 g feta cheese (crumbled)
• 4 tbsp olive oil (extra virgin)
• 3 tbsp lime juice (freshly squeezed)
• 1 tbsp honey
• 1 tsp cumin powder
• 0.25 tsp salt
• 0.5 tsp black pepper (freshly ground)

Instructions

1. 1

   Cook the beans and quinoa

   • In a medium pot, combine the soaked and drained black beans with 3 cups of fresh water. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until tender. Drain and set aside.
   • While the beans cook, rinse the quinoa thoroughly in a fine-mesh sieve. In another saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil.
   • Reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
   • Spread the cooked quinoa on a baking sheet to cool completely.
2. 2

   Prepare the corn and vegetables

   • Bring a small pot of water to a boil. Add the fresh corn cob and cook for 3-5 minutes until tender-crisp. Remove and let cool.
   • Once cool enough to handle, carefully cut the kernels off the cob.
   • In a large salad bowl, combine the diced red bell pepper, cucumber, and red onion.
3. 3

   Make the vinaigrette

   • In a small bowl or jar, add the olive oil, fresh lime juice, honey, and cumin powder.