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


I always find great recipes on pinterest.
This one was such a hit at my last book club gathering – 
my friends were going back for seconds and thirds!


Quinoa Salad with Black Beans, Avocado + Cumin-Lime Dressing
serves 4-6
(I changed a few details to adjust to my taste)


1 cup dry quinoa, rinsed
1 t olive oil
1 3/4 cup water
1 can black beans, drained + rinsed
1 avocado, chopped into chunks, mix with juice of 1 lime
handful cherry tomatoes, quartered
1/2 red onion, chopped
1 small garlic, minced
1 red pepper, chopped
handful of cilantro, diced
1 lime, juiced
1/2 tsp cumin
1/2 T olive oil
 kosher salt to taste
Warm the olive 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. Serve with tortilla chips and a refreshing, cold beer.

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Dawn Cook Design

Sources, Styles & Inspirations from Interior Designer, Dawn Cook

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