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This quinoa salad has a Mexican spin: black beans, cilantro, avocado and a cumin-lime dressing. A great spring and summertime salad to enjoy with salty tortilla chips and a cold beer.
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.