Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing
(from jess’s recipe box)
Serves 5 people
Categories: Salad
Ingredients
- 1 cup dry quinoa, rinsed
- 1 tbsp olive oil or coconut oil
- 1 3/4 cup water
- 1 can black beans, drained and rinsed
- 1 avocado, chopped into chunks
- handful cherry tomatoes, quartered
- 1/2 red onion, diced
- 1 small clove garlic, minced
- 1 red bell pepper, chopped into chunks
- small handful cilantro, diced
- 1 limes, juiced
- 1/2 tsp cumin
- 1/2 tbsp olive oil
- salt, to taste
Directions
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Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.
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While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
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When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.
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Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary. Serve with tortilla chips and a refreshing, cold beer.