Quinoa Salad With Black Beans and Avocado

Lateshow9's Note:

Healthy quinoa salad with a Mexican spin.

• Total Time: 45 mins
• Prep Time: 25 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 cup quinoa, rinsed
• 1 tablespoon olive oil
• 1 3/4 cups water
• 1 (16 ounce) can black beans, drained and rinsed
• 1 avocado, chopped into chunks
• 3/4 cup cherry tomatoes, quartered
• 1/2 red onion, diced
• 1 small garlic clove, minced
• 1 red bell pepper, chopped into chunks
• 1/2 cup cilantro, chopped
• 1 lime, juiced
• 1/2 teaspoon cumin
• 1/2 tablespoon olive oil
• salt, to taste

Directions:

1. Warm the olive oil in a medium saucepan over medium heat. Add rinsed quinoa and toast for about 2-3 minutes until it starts to smell nutty.
2. Add water, stir once, cover, and simmer with a lid for 20 minutes.
3. While quinoa is cooking, prepare all other ingredients. Prepare dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
4. When the quinoa is finished, remove from heat and fluff with a fork. Add black beans and toss to warm through.
5. Let the quinoa cool for about 5 minutes and then add all the remaining ingredients, including dressing, and mix. Adjust seasoning if necessary.