Quinoa Taco Salad

Ingredients:

2 1/2 cups water

1/2 teaspoon sea salt

1 1/2 cups mixed quinoa, rinsed well in cold water and drained

2 teaspoons ground cumin

Pinch of cayenne

¼ cup hemp seeds (optional)

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced and let sit for 10 minutes

1 cup chopped tomatoes

1/2 cup finely diced red bell pepper

2 tablespoons chopped fresh cilantro, oregano, and/or parsley

1 bunch chopped spinach (may substitute swiss chard, romaine lettuce or any green that you prefer)

Toasted pumpkin seeds

Lime Vinaigrette Dressing

Put the water and 1/4 teaspoon of the salt in a large saucepan and bring to a boil over high heat.
Stir in the quinoa. Decrease the heat to low, cover, and cook for 15 to 20 minutes, until the water is absorbed.
Remove from the heat. Add the cumin, cayenne, and remaining 1/4 teaspoon of salt and fluff with a fork until well combined.
While quinoa is cooking, sauté onion in olive oil until it it is translucent and begins to turn yellow.
Add minced garlic and sauté 3 more minutes.
Add to the quinoa and transfer to a bowl and let cool to room temperature.
Add the chopped tomatoes, red bell pepper, oregano, cilantro, pumpkin seeds, Lime Vinaigrette Dressing and fold until well combined.
Taste; you may need to add a pinch or two of salt, a squeeze of lemon or lime juice, or a dash of olive oil.