Ingredients

The following ingredients have 4 Servings
  • 1 cup quinoa (uncooked)
  • 1 tsp olive oil
  • ¼ cup red onion (minced)
  • ¼ cup red bell pepper (minced)
  • ¼ cup jalapeno (minced)
  • 3 cloves garlic (minced)
  • ½ cup olive oil
  • ¼ cup apple cider vinegar
  • 2 tbsp lime juice (fresh squeezed)
  • 2 tbsp fresh cilantro
  • 1 tsp ground cumin
  • ¼ tsp kosher salt
  • ½ tsp black pepper
  • 1 cup cherry tomatoes (halved)
  • 15.5 oz can black beans (drained & rinsed)
  • 1 avocado (diced)

Instruction

  • In a small pot on the stovetop, bring the quinoa to a boil with 2 cups of water.
  • Reduce heat, cover and simmer for 15 minutes.
  • After 15 minutes, remove from the heat and set aside.
  • In the meantime, heat 1 tsp olive oil in a medium skillet over medium heat, add the onion, bell pepper & jalapeño.
  • Sauté for 2-3 minutes, then add the garlic and sauté for an additional minute.
  • Remove from the heat and set aside.
  • Whisk the remaining ½ cup olive oil, apple cider vinegar, lime juice, cilantro, cumin, salt and pepper together in a large bowl.
  • Add the sauteed onion, bell pepper and garlic, then add the tomatoes, black beans & cooked quinoa.
  • Toss everything together, place in a serving bowl and top with the diced avocado.