Red Quinoa and Navy Bean Salad with Toasted Almonds, Cilantro, and Lime Cumin Vinaigrette – The Bean

Ingredients

• ¾ cup water
• 1 bay leaf
• ½ cup red quinoa
• ½ teaspoon kosher salt
• 1 tablespoon lime juice
• 1 15-ounce can navy beans (drained and rinsed)
• 2 yellow zucchini
• 3 tablespoons olive oil
• 1 tablespoon rosemary (minced)
• 1 teaspoon pimenton (smoked paprika)
• ¼ cup almonds (sliced, toasted)
• ¼ cup sunflower seeds (toasted)
• 2 tablespoons olive oil
• ½ cup cilantro (chopped)
• 2 teaspoons garlic
• 1 serrano (seeded and minced)
• ¼ cup lime juice
• 1 lime (zest of)
• 3 tablespoons lemon juice
• ½ teaspoon cumin seed (toasted)
• ¼ teaspoon cayenne
• ½ cup olive oil
• cilantro sprig (for garnish)