Black Bean Quinoa Avocado Salad

This protein-packed Quinoa Black Bean Avocado Salad is a great dish for lunch or dinner. It's light and refreshing ingredients will keep you feeling satisfied. An easy weekday meal that can be thrown together in less than 30 minutes filled with fiber and protein.

Ingredients

For the Salad:

• 3/4 cups uncooked quinoa

• 1 1/2 cup water

• 1 medium bell pepper, diced

• ½ medium red or yellow onion, diced

• 1 cup grape tomatoes, sliced or halved

• 1(15-ounce) canned black beans, drain and rinsed

• 1 cup frozen corn, thawed

• 1 medium avocado, cubed

• 1/2 cup crumbled feta or Cotija cheese, optional (omit for dairy-free and vegan)

• 1 cup loosely packed cilantro, stems removed and roughly chopped
  

For the Vinaigrette:

• 1/3 cup avocado oil or olive oil

• 2 limes, juiced (about ¼ cup)

• 1/2 teaspoon ground cumin

• 1/2 teaspoon garlic powder

• 1/4 teaspoon chili powder

• 1/2 teaspoon fine salt

Directions

1. Make the quinoa: first rinse 3/4 cup uncooked quinoa in fine mesh strainer under cold water.

2. In a medium saucepan over high heat, bring 1 1/2 cups water and the quinoa to a boil. Reduce heat to low; cover with a lid and simmer for 10-15 minutes or until all water is absorbed. Remove from heat, let it sit for 5 minutes covered, then fluff with a fork. Set aside to cool. This step can be done a day or two in advance.

3. Make the vinaigrette: In a small bowl or mason jar with cover, combine the lime juice, oil, cumin, chili powder, garlic powder and salt. Whisk or shake to combine well. Set aside.

4. Make the salad: Once quinoa is cooled, in a large bowl combine the quinoa, bell pepper, onion, tomatoes, black beans, cilantro, corn, and avocado. Add the vinaigrette to the bowl and toss to coat. Add additional salt to taste.

5. Garnish with additional cilantro and with lime wedges if desired.

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