Ingredients
- 2 cups water
- 1 cup quinoa
- 1/3 cup avocado oil
- 2 limes, juiced
- 2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 1 1/2 cups halved cherry tomatoes
- 1 15oz can black beans, drained and rinsed
- 5 green onions, finely chopped
- 1/4 cup chopped fresh cilantro
- 1 yellow pepper, diced
- 1 Avocado, diced
- 1/2 cup diced red onion
- 3/4 cup corn
- salt and ground black pepper to taste
Directions
- 1.Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
- 2.Meanwhile, whisk avocado oil, lime juice, cumin, salt, and red pepper flakes together in a small bowl.
- 3.Combine quinoa, tomatoes, black beans, corn, avocado, red onion, yellow peppers, cilantro and green onions in a large bowl. Pour dressing over quinoa mixture; toss to coat and season with salt and black pepper.
- 4.Serve immediately or chill in the refrigerator.
- 5.Enjoy your Quinoa Southwest Salad!
