Fiesta Quinoa Salad…Meatless Monday

So, I eat a lot of quinoa.  Quite simply, not only do I love the versatility of this little seed, but you can truly make it your own.  During the summer, I ate this version weekly.  At one point, I had so much basil, mint and cilantro, I made a green quinoa.  Delicious!

We had a birthday pot luck at work with a salad theme, and I knew it was the perfect time to make a quinoa salad I had pinned, but hadn’t gotten around to making yet.  

Avocado.  Black beans.  Tomatoes.  Scallions.  Cilantro.  Cumin.  All delicious, super healthy.  If you haven’t tried quinoa, and you’re a big fan of Tex-Mex flavors, this salad is for you.

Fiesta Quinoa Salad
1 cup dry quinoa
1 red bell pepper, diced
1 yellow bell pepper, diced
1 jalapeño, finely chopped
1 can black beans, rinsed and drained
1 pint cherry tomatoes, halved
4-5 fresh scallions, thinly sliced
1 bunch fresh cilantro, roughly chopped (you can use less, but I love cilantro)

1 avocado, diced
Zest from 1 lime

Vinaigrette
1/4 cup olive oil
Juice of 1 lime
2 garlic cloves, grated or very finely minced
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt

Make vinaigrette – combine all of the ingredients in a small bowl and whisk very well to combine; set aside.
Prepare quinoa according to package directions; once cooked, immediately pour vinaigrette over still warm quinoa and stir.
Allow quinoa to cool to room temperature, then add remaining salad ingredients.
Serve. 

Adapted from Tasty Yummies
 

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