1 cup quinoa (soaked in water with 2 tsp whey, buttermilk, yogurt or kefir for 6 hours)
1 ¾ cups water
1 tsp unrefined sea salt
1 large cucumber
2 large tomatoes
1 medium red onion
1 cup cooked black beans
1 cup basil leaves
2 limes
¼ cup extra virgin olive oil
Unrefined sea salt, to taste
¼ cup feta cheese

To cook the quinoa, combine the quinoa, water and salt. Bring to a boil and turn down the heat to low cook for 15-20 minutes. When it is ready, small steam holes should appear on the surface. Remove from the heat; transfer the quinoa into a large bowl to cool down.

While the quinoa is cooking, prepare the rest of the ingredients; peel and diced the cucumber (remove the seeds if desired), core and diced the tomatoes and onions. Add the diced cucumbers, tomatoes, red onions and black beans to the cooled quinoa. Remove the basil leaves from the stem and roughly chop, then add to the mixture. Cut and juice the lime over the salad. Start with one lime before adding the second one, to taste. Drizzle with olive oil, then season with salt to taste.

Transfer to a large platter or spoon onto individual plates. Crumble the feta cheese on top of the salad and serve.

Angela Pifer, Certified Nutritionist

Seattle Based – I work Nationally through Skype

www.NutritionNorthwest.com