3-4 cups black beans (organic canned or cooked)
2-3 cups cooked quinoa (instructions below)
1-2 Tbsp olive oil
1 cup chopped cilantro
1/2 cup fresh corn from cob
1/2 chopped red onion or 2 -3 chopped green onions
1 chopped red, yellow or orange pepper
1/4 cup chopped black olives (optional)
Sea salt to taste

Mix olive oil into quinoa till covered
Combine all remaining ingredients

In a small bowl, cut into small pieces: 1 tomato, 1/2 small onion, 1-2 cloves garlic (or minced garlic), jalapeno pepper, a squeeze of lemon or lime juice, splash of apple cider vinegar & agave nectar. Blend.
Toss quinoa with salsa.

Cooking quinoa:
Rinse quinoa. Measure out 1.5 cups of quinoa and put in pot or rice cooker. Add 2 cups filtered water.
Cook on low heat till water is absorbed.
Quinoa cooks faster than rice.

Serving suggestions:
Can be served hot, cold, or room temperature
Wrap in whole grain tortilla, corn, or spelt tortilla
Use as taco filling
Add extra seasonal veggies, goat or feta cheese
Serve on top of mixed greens or shredded cabbage