Mexican Quinoa Salad

• 1 Cup Uncooked Quinoa, rinsed in a fine-mesh colander
• 2 Cups Water
• 1 Jar Mexican BLENDABELLA
• 1 Medium Cucumber, seeded and chopped
• 3/4 Cup Chopped Red Onion
• 1 Medium red bell pepper, chopped
• 1 Cup Finely chopped cilantro
• 1/4 Cup Olive Oil
• 1/4 Cup Lemon Juice (from 2-3 lemons)
• 2 Cloves Garlic, pressed or minced
• 1 Tablespoon Red wine vinegar
• 1/2 teaspoon fine sea salt
• To Taste Freshly ground pepper

Instructions

1. Cook the quinoa. Combine rinsed quinoa and the water in a medium saucepan.
2. Bring the mixture to a boil, then lower the heat to maintain a gentle simmer.
3. Cover and cook until the quinoa has absorbed all of the liquid, about 15 minutes. Remove from heat and let the quinoa rest for 5 minutes.
4. In a large serving bowl, combine Mexican Blendabella, cucumber, bell pepper, onion and cilantro. Set aside.
5. In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
6. Once the quinoa is mostly cool, transfer to the serving bowl, and toss the dressing.
7. Season with black pepper.