Chili Lime Quinoa Black Bean Salad

Instructions

1. 1

   Rinse 3/4 cup uncooked quinoa in a fine mesh strainer under cold water.

2. 2

   In a medium saucepan over high heat, bring 1 1/2 cups water and the quinoa to a boil.

3. 3

   Reduce heat to low; cover with a lid and simmer for 10-15 minutes or until all water is absorbed.

4. 4

   Remove from heat, let it sit for 5 minutes covered, then fluff with a fork. Set aside to cool.

5. 5

   In a small bowl or mason jar with cover, combine lime juice, oil, cumin, chili powder, garlic powder, and salt.

6. 6

   Whisk or shake to combine well. Set aside.

7. 7

   Once quinoa is cooled, in a large bowl combine the quinoa, bell pepper, onion, tomatoes, black beans, cilantro, corn, and avocado.

8. 8

   Add the vinaigrette to the bowl and toss to coat.

9. 9

   Add additional salt to taste.

10. 10

    Garnish with additional cilantro and lime wedges if desired.

11. 11

    Store leftovers in an airtight container in the refrigerator for up to 3-4 days.