Quinoa and black bean salad with honeydew salsa

Quinoa and Black Bean Salad with Honeydew Salsa

This one came together with leftovers and it was super yummy.  A great side dish to salmon fish cakes.

Ingredients
1 C quinoa, pan roasted then cooked in 2 C water for ~15 minutes (then rested for 5 minutes)
3-6 cups slow cooker black beans (or canned black beans would work just fine)
1 recipe honeydew salsa (see below) -- ideally made ahead for all east an hour to marinate a bit
fresh sliced lemons to squeeze on top


Honeydew salsa
Inspired from Martha Mckittrick & Michelle Anderson, The Type 2 Diabetic Cookbook &
Action Plan (p. 146)
2 C ripe honeydew melon, diced
1 red pepper, diced
1 scallion, finely diced
optional: 2 T fresh cilantro, thyme, mint, or oregano
salt, to taste
pepper, to taste

Mix it all together and let them marinate a bit.


Instructions:
1. Combine quinoa and black beans. Salt and pepper to taste
2. Stir in the salsa
3. Squeeze lemons on to taste.