Quinoa Salad with Black Beans, Avocado and Lime Dressing

Michelle brought this over to our potluck pic nic and it was AWESOME. I mean she said it was, but until I tried it, I wasn't so sure I would love it. But I did!

This recipe is the closest thing I could find... of course, there were no onions, tomatos, or bell peppers as pictured. If I get the recipe from her, I will try to post it instead, but for the time being...
Here we go:

 

 

 

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

Serves 4-6
Ingredients:
1 cup dry quinoa, rinsed
1 tbsp olive oil or coconut oil
1 3/4 cup water 
1 can black beans, drained and rinsed
1 can corn, drained
1 avocado, chopped into chunks
1 small clove garlic, minced
small handful cilantro, diced
 
Dressing:
1 limes, juiced
1/2 tsp cumin
1/2 tbsp olive oil
salt, to taste
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.