Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing

Kathy made this for Girlz Wine Weekend 2011 and Laura, Kathy and I absolutely loved it! – Terry
Source: tastykitchen.com.

Ingredients

Salad:

• 1 tablespoon olive oil
• 1 cup dry quinoa, rinsed (can substitute couscous)
• 1¾ cup water
• 1 can (15 oz.) black beans, drained and rinsed
• 1 avocado, chopped into chunks
• 1 handful cherry tomatoes, quartered
• ½ red onion, diced
• 1 clove garlic, minced
• 1 red bell pepper, chopped into chunks
• small handful cilantro, diced (optional)
• Feta (optional)

Dressing:

• 1 lime, juiced
• ½ tablespoon olive oil
• ½ teaspoon cumin
• salt to taste

Instructions

1. Warm olive 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. (If substituting couscous, follow preparation instructions.)
2. While quinoa is cooking, prepare dressing by combining 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 avocado, tomato, onion, garlic, red pepper and cilantro (if using).
5. Add dressing and toss to coat. Can add Feta just before serving.

Serves 6