A light, but protein-rich and satisfying salad with quinoa, black beans, fresh tomatoes and scallions.

• 3 cups water, boiling in a pot
• 2 cups quinoa, raw
• 1 pint (or 1 can) cooked black beans, drained
• 2 medium tomatoes, chopped
• 3 scallions, chopped
• 3 Tbsp. extra virgin olive oil
• Juice of one lemon
• 1/2 tsp. granulated garlic
• 1/2 tsp. salt
• 5 sprigs fresh cilantro, snipped into pieces
• 5 leaves fresh basil, snipped
• Freshly ground pepper to taste

Add quinoa to boiling water. Simmer 12 min. then turn off heat and let sit 15 min. Mix the cooked quinoa with the remaining ingredients and chill. Then, pack it in the picnic basket, and go!

-Jessica Wagener