1 cup quinoa, uncooked
1 (15-ounce) can organic black beans, rinsed and drained well
2-3 tbsp extra virgin olive oil
1 teaspoon ground cumin
2 clove garlic, finely chopped
Juice of one lime or lemon
1 teaspoon fine sea salt
1 teaspoon paprika
1 teaspoon chili powder
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, finely chopped
1 handful of cilantro, rough chopped (about 1/3 cup)
1 avocado (chopped into small pieces)
Fresh ground pepper to taste
Prepare and cook the quinoa
While the quinoa is cooking, whisk the olive oil, cumin, paprika, garlic, lime or lemon, salt and chili together in the bottom of a large bowl to let the flavors blend.
Wash and chop veggies.
Rinse and drain the black beans.
Add the cooked quinoa, beans and veggies to the bowl and gently fold it all together with the dressing. Mix in avocado and season with fresh ground pepper.
I prefer this dish chilled, but warm is fine, too!