Southwest Quinoa Salad

So, quinoa recipes have been popping up

all over my favorite food blogs

and all over Pinterest

Then, my parents' doctor recommended it to them

as part of a healthier diet

so I figured I really needed to give it a try.

And I'm so glad I did!

It was as simple as rice to prepare

and easily takes on flavor.

This one cup of dry quinoa ended up making four servings!

I just prepared the quinoa according to the package instructions 

and then mixed in the rest,

but I've included the original instructions for you!

This would also be great cooked in broth,

or with additional add-ins of your choice, such as corn.

There's a lot of flexibility in this recipe.

• What You'll Need:
   

• 1 cup dry quinoa, rinsed
 

• 1 tbsp olive oil or coconut oil
 

• 1 3/4 cup water
 

• 1 can black beans, drained and rinsed
 

• 1 avocado, chopped into chunks
 

• handful cherry tomatoes, quartered
 

• 1/2 red onion, diced
 

• 1 small clove garlic, minced
 

• 1 red bell pepper, chopped into chunks
 

• small handful cilantro, diced
 

• 1 limes, juiced
 

• 1/2 tsp cumin
 

• 1/2 tbsp olive oil
  

• Salt

 

• 
  What To Do:

Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.

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

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

From Turqoise and Teale, originally from Eating for England