Quinoa with Black Beans and Hominy Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			QUINOA: 1 1/2 cups quinoa 2 cups low-sodium chicken broth 1/2 teaspoon kosher salt Grated zest of 1 large lemon DRESSING: 1/4 cup grapeseed oil 3 tablespoons light agave nectar 2 tablespoons fresh lime juice 1 tablespoon apple cider vinegar 1 tablespoon ground cumin 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 (15-ounce) can black beans, rinsed and drained 1 (15-ounce) can hominy, rinsed and drained 1/4 cup chopped fresh cilantro leaves 1 serrano chili, chopped fine 1 anaheim chili, diced
			FOR THE QUINOA: - In a medium saucepan, bring the quinoa, chicken broth, salt, and lemon zest to a boil over medium-high heat. Reduce the heat, cover the pan, and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes. Remove the pan from the heat and allow to cool for 10 minutes. FOR THE DRESSING: - In a small bowl, whisk together the oil, agave, lime Juice, vinegar, cumin, salt, and pepper until smooth. In a serving bowl, combine the quinoa, black beans, hominy, and cilantro. Add the dressing and toss until coated. Serve warm or at room temperature.