1 tablespoon olive oil
1 tablespoon wine vinegar
1 teaspoon minced garlic
1/2 teaspoon pepper medley 1 cup water
1/2 cup red quinoa, cooked
1 (15-ounce) can bean medley, rinsed and drained
red onion, thinly sliced, to taste
grape tomatoes, quartered, to taste
1. Marinade: Combine all marinade ingredients (olive oil, wine vinegar, garlic, and pepper) together and whisk until mixed.
2. Quinoa: In a 1-1/2 quart saucepan, combine 1 cup water and 1/2 cup quinoa; bring to a boil. Reduce to simmer, cover, and cook until all water is absorbed, about 7 minutes. When done, the grain appears soft and the red becomes translucent. The germ ring will be visible along the outside edge of the grain.
3. In a bowl, combine quinoa and beans. Drizzle marinade over the quinoa-bean mixture.
4. Refrigerate 2 hours.
5. Just before serving, top with onion and tomatoes.