Over the years, I have made quinoa salad quite often, usually with the same standard ingredients of black beans, cilantro and tomatoes. Quinoa pairs well with these flavors but this time I wanted to change things up for a slightly different flavor. I liked the slight sweetness in this dressing from the agave nectar. So, try it, and let me know what you think.
Quinoa and Black Bean Salad
Adapted from The Perfect Pantry
1-1/2 cup quinoa
3 cups water
1-15 oz can black beans, drained and rinsed
1 red bell pepper, chopped
1 cup grape tomatoes, halved
3 green onions, chopped
1/4 cup cilantro, chopped
1 avocado, diced
Dressing
2 tsp olive oil
1-1/2 Tbsp lime juice
2 tsp rice vinegar
2 tsp agave nectar *
1/8 tsp chipotle chile powder
1/4 tsp salt
garlic powder
Cook quinoa in water according to directions. Let it cool.
Whisk dressing ingredients together in a bowl.
Combine all other ingredients except the avocado in a large bowl. Add cooled quinoa and pour dressing over the top. Mix well. Gently fold in avocado and serve.
Notes:
* You can substitute the agave nectar with honey if you’d like.
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