1½ cups quinoa
2 ¾ cups water
¼ tsp. salt
1 15-oz can black beans, drained and rinsed
¼ red cabbage, very thinly sliced
1 pint cherry tomatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
¼ medium red onion, very thinly sliced
⅓ cup toasted pepitas (pumpkin seeds)
¼ cup chopped cilantro, roughly chopped
Dressing:
¼ cup lime juice (from about 2-3 limes)
1 ½ tsp. salt
1 tsp. cumin
1 tsp. mild chili powder
¼ tsp. cayenne (optional)
2 tsp. raw honey
½ cup olive oil
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