Southwestern Quinoa Salad

serves 4-6

1 cup dry quinoa

1 tablespoon olive oil

1 cup black beans, drained and rinsed

1 avocado, chopped into chunks

handful of cherry (quartered) or grape tomatoes (halved)

1/2 red onion, diced

1 clove garlic, diced

1 red bell pepper, chopped into chunks

small handful cilantro, diced

juice from one lime

1/2 teaspoon cumin

1/2 tablespoon olive oil

salt, to taste

Cook quinoa according to package directions.

While the quinoa is cooking, prepare all other ingredients.  Prepare the dressing by combining the lime juice, oil, cumin, and salt.  Whisk it until combined.  Adjust seasoning as necessary.

When the quinoa has finished cooking, remove it from the heat and fluff it 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.  

Taylor's Notes:

It's as simple as that.  What's so great about this recipe is that it'll keep in your refrigerator for a week... if you don't eat it before then!