Southwestern Quinoa Salad with Avocado and Black Beans

By BClover

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6

Serving Size: 1/6 of recipe

Calories per serving: 343

Fat per serving: 13.4

Ingredients

• 1 cup quinoa, rinsed
• 1 1/4 cup water
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon brown sugar
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cumin
• 1 teaspoon salt
• Dressing
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 2 teaspoons agave nectar or honey
• 1 tablespoon hot sauce (more or less to taste/depending on hot sauce used)
• Salad
• 1 cup cooked black beans, drained and rinsed
• 1/2 cup grape tomatoes, quartered
• 1/2 cup red onions (Optional: use marinated red onions - see below)
• 2 scallions, chopped
• 1 avocado diced
• 1/4 cup pine nuts

Details

Servings 6
Preparation time 10mins
Cooking time 40mins
Adapted from cookingquinoa.net

Preparation

Step 1

Optional: Make marinated onions by bringing ½ cup red wine vinegar to a boil. Remove from heat and add onions. Allow to sit for at least 15 minutes.

In a medium sauce pan combine quinoa, water, chili powder, garlic powder, brown sugar, coriander, cumin and salt. Bring to a simmer and then reduce heat to low. Cover and cook for 30 minutes. Remove from heat and allow to sit covered for an additional five minutes.

Meanwhile, in a small bowl combine lime juice, olive oil, agave nectar and hot sauce. Whisk until well combined.

In a large bowl combine cooked quinoa, black beans, grape tomatoes, red onions,

scallions and avocado. (Note: if you will not be serving at once wait until you are ready to serve to add avocado.) Toss with dressing and top with pine nuts.