Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing

By Peggie

Here’s a great recipe I found while browsing Pinterest a while back.

This recipe is perfect as a side salad with your entree.

Because in Cycles 2 and 3 you are only allowed to have 1/2 cup serving each of quinoa and black beans (before 2pm), it’s best if this salad is not your main meal but rather at a light lunch.

If you’re not on Cycle 3 yet, just omit the avocado. I modified a few items to make it 17 Day Diet Friendly. Enjoy!

Ingredients

• Dressing:
• 1 cup dry quinoa, rinsed
• 1 tbsp olive oil
• 1 3/4 cup water
• 1 can black beans, drained and rinsed
• 1 avocado, chopped into chunks (only allowed in Cycle 3)
• handful cherry tomatoes, quartered
• 1/2 red onion, diced
• 1 small clove garlic, minced
• 1 red bell pepper, chopped into chunks
• small handful cilantro, diced
• 1 limes, juiced
• 1/2 tsp cumin
• 1/2 tbsp olive oil
• salt, to taste

Preparation

Step 1

Warm the olive oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely.



Add water, stir once, cover, and simmer with a lid on for 20 minutes.

While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.

When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.

Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary.