INGREDIENTS

For the Dressing

• 1/4 cup extra virgin olive oil
• 1/8 cup apple cider vinegar
• zest and juice of 1 large lime
• 1 1/2 tablespoons honey
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chipotle powder (or more
  if you like it spicy)
• 1/2 teaspoon sea salt

For the Salad

• 1/2 red onion, finely diced
• 1/2 cup chopped cilantro
• 1 1/2 cups cherry tomatoes, diced
• 1/3 cup roasted & salted pumpkin seeds
  (I use Eden Organic Spicy Pumpkin Seeds)
• 1 can black beans, rinsed and drained
• 2 1/2 cups cooked and cooled quinoa*
• 2 cups raw baby spinach
• avocado (optional)
• queso fresco (optional)

METHOD

1. In a large bowl, whisk to combine all the dressing ingredients. Then add the chopped onion, stir, and allow to marinate. This softens the onion and makes it less spicy.
2. Meanwhile chop and prepare the rest of the salad ingredients. As you finish prepping the salad ingredients, toss them on top of the dressing. Finally, when all salad ingredients are in the bowl, mix everything together. The longer the salad sits, the more flavor it has.
3. Optional: Garnish salad with avocado or crumbled queso fresco.

*To make the quinoa: In a medium sauce pan add 1 cup quinoa, 1 3/4 cup fresh water, and 1/4 teaspoon sea salt. Bring to a boil, cover, and reduce the heat to low. Cook for 10–15 minutes until the water has been absorbed. Fluff and allow to cool.

Read Selva's Ask the Nutritionist column from the April 2018 issue of the Co-op News to learn about the health benefits of magnesium and it can helps alleviate muscle cramps and spasms and provide other health benefits.