Ingredients

• ¼ cup Olive Oil (54 g)
• ¼ cup fresh Lime Juice (65 ml)
• 1 Tbsp GloryBee Artisan Fermented Honey (15 ml)
• ½ tsp Kosher Salt
• ¼ tsp Cumin
• ¼ tsp Garlic Powder
• 2 Tbsp Litehouse Freeze Dried Jalapenos

• 1 ⅓ cups Water (190 ml)
• ⅔ cup Organic Tricolor Quinoa (125 g)

• 2 cups Fresh Corn (270 g)
• 2 cups drained and rinsed cooked Black Beans (520 g)
• ½ cup sliced Shallots (80 g)
• 1 cup Cherry Tomatoes (150 g)
• ½ cup chopped Cilantro (10 g)
• 6 cups Arugula (125 g)
• Limes for garnish

Instructions

1. In a small bowl whisk together olive oil, fresh lime juice, fermented honey, salt, cumin, garlic and jalapenos. Let mixture sit while quinoa cooks. This allows the freeze dried jalapenos to soften and flavor the dressing.
2. Bring water to a boil in a 2-quart pot. Add quinoa and return to a boil. Cover, reduce heat to medium and let simmer until water is absorbed, about 12 minutes. Remove from heat, fluff, cover and let stand for 15 minutes or until cool.
3. Add cooled quinoa, corn, black beans, shallots and cherry tomatoes to a large bowl. Drizzle dressing over the ingredients and mix until combined. Add cilantro and arugula and gently toss. Serve chilled with lime wedges.