Quinoa Salad with Black Beans, Corn, and Avocado

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 can (15 oz), rinsed and drained Black Beans
• 1 cup, frozen or fresh Corn
• 1 count, diced Red Bell Pepper
• 1/4 cup, diced Red Onion
• 2 count, diced Avocado
• 1/4 cup, chopped Cilantro
• 3 tablespoons Lime Juice
• 2 tablespoons Olive Oil
• 1 teaspoon Cumin
• 1/2 teaspoon Chili Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the quinoa in a fine-mesh sieve.
2. 2In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until quinoa is cooked and water is absorbed.
3. 3In a large bowl, combine cooked quinoa, black beans, corn, red bell pepper, red onion, avocado, and cilantro.
4. 4In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
5. 5Pour the dressing over the quinoa salad and toss to combine.
6. 6Serve immediately or chill for later.

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