Thanks to “The Girl Who Ate Everything” for featuring this delicious summer salad on her website!
1 cup quinoa, washed and drained (I used 1/2 cup red quinoa and 1/2 cup white quinoa)
2 cups water
1/4 cup extra virgin olive oil
juice of 2 fresh limes (3 if they are small)
3/4 tsp cumin
pinch of red pepper flakes (optional)
1 can black beans, rinsed and drained
1 1/2 cup cherry tomatoes, cut in quarters
5 green onions, finely chopped
1/4 cup chopped cilantro
1 avocado, chopped (not shown in the picture)
salt and pepper to taste
Rinse the quinoa and add to a saucepan with the water, cover, bring to boil and reduce to simmer – cook until all water is absorbed. 10-15 min. Turn off the heat and leave it alone for 10-15 minutes. Remove lid, fluff with a fork and pour into a large bowl. Add black beans, tomatoes, onion, cilantro, and avocado.
Separately, whisk together extra virgin olive oil, lime juice, cumin and red pepper flakes. Add salt and pepper.
Toss dressing with quinoa mixture. Season with salt and pepper.
This salad can be made in advance and stored in the refrigerator. Serves 2-4.
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