Quinoa, Black Bean + Avocado Salad with Cumin-Lime Vinaigrette

This turned out to be so delicious.  These past few recipes have really been hits!  I make another similar salad without quinoa, and with corn added in - but this is much lighter and still so filling.

Serves 4

Ingredients:

1 cup Quinoa
1 tbsp Coconut Oil (or Olive)
1 3/4 cup Water
1 can Black Beans, drained + rinsed
1 Avocado, chopped
2 Medium Tomatoes, chopped or 1 handful Cherry Tomatoes, halved
1/2 Red Onion, diced
1 Garlic Clove, diced
1 Red Bell Pepper, chopped
1/2 cup Cilantro, chopped
2 Limes, juiced (or 4 tbsp Lime Juice)
1 tsp Cumin
1 tbsp Olive Oil
Salt + Pepper

1. Add coconut oil to pan and heat.  Add quinoa and toast for 2-3 minutes.  Add water, stir, cover and simmer for 20 minutes.

2. Chop and dice all fresh ingredients.

3. Whisk lime juice, cumin, olive oil and salt in a small bowl.

I doubled the salad dressing proportions - the original didn't seem like enough (see above) and it was so tasty I wanted more of it.

4. Remove quinoa from heat and fluff with a fork.  Add black beans and toss to warm through.  Let cool for 5 minutes.

5. Combine all ingredients MINUS the avocado and pour dressing over salad.  Mix salad thoroughly, then add avocado and mix in.

Otherwise, the avocado will get mushed into the salad, instead of staying in chunks.

Delicious.

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Eating for England