1cupuncooked quinoa, washed and drained (I used 1/2 cup red quinoa and 1/2 cup white quinoa)
2cupswater or vegetable broth
1/4cupextra virgin olive oil
juice of 2 fresh limes, (3 if they are small)
3/4teaspoonground cumin
pinchof red pepper flakes, (optional)
1can black beans, rinsed and drained
1 1/2cupcherry tomatoes, cut in quarters
5green onions, finely chopped
1/4cupchopped cilantro
1avocado, chopped (not shown in the picture)
salt and pepper to taste
Instructions
Rinse the quinoa and add to a saucepan with the water, cover, bring to boil and reduce to simmer - cook until all water is absorbed. 10-15 min. Turn off the heat and leave it alone for 10-15 minutes. Remove lid, fluff with a fork and pour into a large bowl. Add black beans, tomatoes, onion, cilantro, and avocado.
Separately, whisk together extra virgin olive oil, lime juice, cumin and red pepper flakes. Add salt and pepper.
Toss dressing with quinoa mixture. Season with salt and pepper
This salad can be made in advance and stored in an airtight container in the refrigerator. Serves 2-4.
*Quinoa can be found at your local grocery store by the rice or by the oatmeal/grains.