1 cup quinoa
1 1/4 cups water
Salt to taste
1 15-ounce can black beans, drained and rinsed
3/4 cup peas
1 red bell pepper, diced
1 serrano chili, seeded if desired and finely chopped
½ cup chopped cilantro
3tablespoons fresh lime juice
1 1/2 tablespoon red wine vinegar or sherry vinegar
1 teaspoon cumin seeds, lightly toasted and ground
4 tablespoons olive oil
1/2 cup yogurt
Rinse quinoa, drain well. Add 1 1/4 cups water and salt to saucepan and bring to a boil with the lid on. Lower heat to simmer and cook for 15 minutes. Remove the lid and fluff the quinoa and make sure all the water has boiled off. Replace the lid and let sit for 10 minutes and then fluff again. Set aside to cool.
Toss the black beans, peas, red pepper, chili pepper and cilantro with the quinoa.
Mix together the lime juice, vinegar, salt to taste, garlic and cumin. Whisk in the olive oil and the yogurt. Toss with the salad and serve.