Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing

Ingredients

• FOR THE SALAD:
• 1 Tablespoon Olive Oil Or Coconut Oil
• 1 cup Dry Quinoa, Rinsed
• 1-¾ cup Water
• 1 can (15 Oz. Can) Black Beans, Drained And Rinsed
• 1 whole Avocado, Chopped Into Chunks
• 1 whole Handful Cherry Tomatoes, Quartered
• ½ whole Red Onion, Diced
• 1 whole Small Clove Garlic, Minced
• 1 whole Red Bell Pepper, Chopped Into Chunks
• 1 whole Small Handful Cilantro, Diced
• FOR THE DRESSING:
• 1 whole Limes, Juiced
• ½ Tablespoons Olive Oil
• ½ teaspoons Cumin
• Salt To Taste

Preparation Instructions

1. Warm olive/coconut oil in a medium saucepan over medium heat. Once hot, add the rinsed quinoa and toast for about 2-3 minutes until fragrant. Add water, stir once, cover, and simmer with the lid on for 20 minutes.
2. While quinoa is cooking, prepare all the other ingredients. Prepare dressing by combining the lime juice, oil, cumin, and salt and whisk. Adjust seasoning as necessary.
3. When quinoa has finished cooking, remove from heat and fluff with a fork. Add black beans and toss to warm through.
4. Let quinoa cool for about five minutes then add all remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary. Serve with tortilla chips and a cold beer.