1/3 cup quinoa
1/2 cup water
1-1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon garlic powder
4 teaspoons lime juice
1 teaspoon olive oil
1 teaspoon agave syrup
3/4 teaspoon salt, or to taste
ground black pepper, to taste
2 teaspoons minced jalapeno (I used jarred)
1 (15 ounce) can black beans, drained and rinsed
1/2 red onion, diced
1 cup red bell pepper, diced
1 cup fresh tomatoes, diced
1 ripe avocado
1 teaspoon lemon juice
1 tablespoon fresh minced cilantro, optional
salt and pepper, to taste
1. Cook the quinoa in the water, following the directions on the package. Let cool a bit.
2. Whisk together the cumin, coriander, garlic powder, lime juice, olive oil, agave syrup, salt, pepper, and jalapeno in a large bowl.
3. To bowl, add quinoa, black beans, onion, bell pepper and tomatoes, and stir until well combined. Refrigerate if not serving immediately.
4. Right before serving, mash the avocado with a fork, and add lemon juice, salt, pepper and cilantro (if using). Stir the mixture into the rest of the salad. Adjust spices if needed before serving.
If you don't plan on eating the whole salad at once, add avocado cream to your individual plate and mix with the salad, otherwise the avocado may go bad.
Source of recipe: This is based on a recipe I found on http://www.food.com/ .