Quinoa & Avocado Summer Salad
Ingredients:1 cup quinoa, rinsed2 cups water1 can (15 oz) black beans, drained and rinsed1 cup cherry tomatoes, halved1 avocado, diced1 cup corn kernels (fresh, frozen, or canned)1 small red onion, finely chopped1 bell pepper (any color), diced1/4 cup fresh cilantro, choppedJuice of 2 limes2 tablespoons olive oilSalt and pepper to taste1 teaspoon cumin1 teaspoon chili powder Instructions: Cook the Quinoa: In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool to room temperature. Prepare the Vegetables: While the quinoa is cooking, prepare the vegetables....
