Spinach-Mint-Black Bean Quinoa

1c - or a little less - quinoa

1-3/4c water

1/2t garlic sea salt

1/4c seasoned olive oil

1 lime - zest and juice

3T lemon juice

fresh ground lemon pepper

fresh ground garlic sea salt

2 mini English cucumbers

1 sm.-med. tomato

2 cloves garlic

1/2 sm. purple onion

1/3 sweet yellow pepper

1c julienne-sliced fresh spinach

1T fresh dried mint - crushed

1 can black beans

Combine quinoa, water and salt in a small pan.  Bring to a boil, then reduce heat to a simmer, cook, partially covered, 15 minutes.  Remove from heat, put a paper towel between the pot and the lid, and let stand 5 minutes or more.  Meanwhile. . .Combine the next 5 ingredients in a medium bowl to create the dressing.  Slice-chop the vegetables adding them, the spinach and mint to the bowl.  Stir gently and let them marinate until the quinoa is cooled a bit.  Add quinoa and the rinsed, drained beans.  Combine and chill an hour to develop the flavors.

This is good with some finely cubed parmesan cheese or some crumbled feta.  The quinoa and black beans are excellent sources of protein.  This is a wonderful vegetarian-vegan main dish. . .Lin