Cook 1 cup of quinoa according to the package directions. While the quinoa is cooking add 2 teaspoons of olive oil into a large skillet over medium heat. Sauté the garlic, onion, red pepper and jalapeno with the turmeric, cumin, 1 teaspoon salt and a few grinds of cracked pepper. Continue to cook until vegetables are softened – about 7 to 8 minutes stirring frequently.

To make the dressing, whisk together the zest of half the lemon, the juice of the whole lemon with 2 tablespoons of olive oil, ½ teaspoon of salt and some cracked pepper.

Once the quinoa is cooked, combine in a large bowl with the cooked vegetables, a can of rinsed black beans, chopped cilantro, parsley and dressing. Toss until all ingredients are mixed well.

Note: This can be served as a main dish or side dish; hot, cold or room temperature.