Ensalada de Quinua (Quinoa Salad)

Instructions

1. 1Place 1 cup of quinoa in a medium saucepan with 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool completely. This is important so the salad doesn't become mushy.
2. 2While the quinoa is cooking and cooling, prepare the vegetables. Dice the 1 medium tomato into 1.27 cm pieces. Dice the 1 medium avocado into 1.27 cm pieces. Finely chop 1/4 cup of red onion. Chop 2 tablespoons of cilantro.
3. 3In a large bowl, combine the cooled 1 cup of quinoa, 1 cup of cooked black beans, 1 cup of cooked corn, the diced tomato, the diced avocado, the finely chopped red onion, and the chopped cilantro.
4. 4In a small bowl, whisk together 3 tablespoons of lime juice, 2 tablespoons of olive oil, 1/2 teaspoon of cumin, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined. This creates the zesty dressing.
5. 5Pour the prepared dressing over the ingredients in the large bowl. Toss everything gently to ensure the dressing is evenly distributed throughout the salad.
6. 6Serve the Ensalada de Quinua chilled or at room temperature.

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