Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing
Kathy made this for Girlz Wine Weekend 2011 and oh.em.gee, Laura, Kathy and I absolutely loved it!
Source: tastykitchen.com.
- Terry
INGREDIENTS
Salad:- 1 Tbsp 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 garlic clove, minced
- 1 red bell pepper, chopped into chunks
- small handful cilantro, diced (optional)
- 1 lime, juiced
- ½ Tbsp olive oil
- ½ tsp cumin
- salt To taste
- Feta (optional)
INSTRUCTIONS
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.)
While quinoa is cooking, prepare all the other ingredients. Prepare dressing by combining the lime juice, oil, cumin, and salt and whisk. Adjust seasoning as necessary.
When quinoa has finished cooking, remove from heat and fluff with a fork. Add black beans and toss to warm through.
Let quinoa cool for about five minutes then add all remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary. Feta is a nice addition too.
Serves 6.