Dairy-Free Quinoa Salad with Black Beans and Avocado

Instructions

1. 1Measure 1 cup of quinoa into a fine-mesh sieve. Rinse the 1 cup of quinoa under cool running water for about 1 minute, or until the water runs clear. Place the rinsed 1 cup of quinoa in a medium saucepan with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is tender. Remove from heat and let stand, covered, for 5 minutes.
2. 2While the quinoa is cooking, open the 1 can (about 425 g) of black beans. Pour the black beans into a colander and rinse them under cool running water. Drain well. Cut the 2 medium avocados into 1.27 cm cubes. Finely chop the 1/4 cup of red onion. Roughly chop the 1/4 cup of cilantro.
3. 3In a large bowl, combine the cooked 1 cup of quinoa (fluff it with a fork first), the drained and rinsed 1 can (about 425 g) of black beans, the cubed 2 medium avocados, the 1 cup of corn, the chopped 1/4 cup of red onion, and the chopped 1/4 cup of cilantro.
4. 4In a small bowl, measure and combine the 1/4 cup of lime juice, 2 tbsp of olive oil, 1/2 tsp of cumin, 1/2 tsp of salt, and 1/4 tsp of black pepper. Whisk these ingredients together until they are well combined to make the dressing.
5. 5Pour the prepared dressing over the ingredients in the large bowl. Gently toss everything together until all the ingredients are evenly coated with the dressing.
6. 6Serve the Dairy-Free Quinoa Salad with Black Beans and Avocado chilled or at room temperature.

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