Make-Ahead Quinoa and Bean Summer Salad for the Camp Cooler

1 cup quinoa (I used red quinoa)
2 cups water
2 single packets of vegetarian broth concentrate
1 can of rinsed organic black beans
1 cucumber- peeled, seeded and diced
1 tomato- seeded and diced
1/4 cup of diced red onion
1/4 cup cilantro chopped
10 basil leaves chopped
2 large limes or 3 small limes juiced
3 tbsp olive oil
1 tsp cumin
Salt & Pepper to taste

In a small to medium pan, bring the quinoa, water and bouillon to a boil. Reduce heat and cover with a space open for steam to escape. Cook the quinoa on a low heat for 20-25 minutes or until liquid is absorbed. Mix all ingredients in a large bowl and let sit to absorb the liquids for flavor. You can eat it as is, but if you are making it at home, put in fridge to cool overnight. It tastes better the next day. If you make it at camp, it can feed a medium group easily.

Serves 4-6 hungry hikers