QUINOA SALAD WITH BLACK BEANS, AVOCADO, AND CUMIN-LIME DRESSING

1 c. dry quinoa, rinsed
1 tbsp. extra virgin olive oil
1 3/4 c. water
1 can black beans, drained and rinsed
1 avocado, chopped
2 roma tomatoes, chopped
1/2 red onion, diced
1 small clove garlic, minced
1 green bell pepper, chopped
small handful of cilantro, chopped
juice of 1 lime
1/2 tsp. cumin
1/2 tbsp. olive oil
salt and pepper, to taste

Warm the olive oil in a saucepan over medium heat. Once it’s hot add the quinoa and toast for about 2-3 minutes until it starts smelling nutty. Add water, stir once, cover, and simmer with a lid on for 20 minutes.

While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice,garlic, oil, cumin, salt, and pepper. Whisk it together really well.

When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.

Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary.