1/4 cup almonds
3 cups cooked quinoa
1/4 cup extra-virgin olive oil
1/4 cup lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
5 tablespoons chopped cilantro
2 green onions, chopped finely
1 cup cooked black beans

Preheat oven to 350 degrees.

Place the almonds on an ungreased cookie sheet and roast in preheated oven for 7 minutes. Remove, chop coarsely and set aside.

Place the quinoa in a large bowl.

Combine the oil, lemon juice, cumin and salt in a small bowl and whisk well. Pour over quinoa, and toss.

Add the cilantro, onions, black beans and chopped nuts. Toss again.

Makes 4 servings.

— Recipe courtesy of Mary Shaw, Ashland Food Co-op culinary educator.