# What You Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Beans
03 - 1 can (15 oz) black beans, drained and rinsed
→ Vegetables
04 - 1 red bell pepper, diced
05 - 1 cup cherry tomatoes, halved
06 - 1 small cucumber, diced
07 - 1/4 cup red onion, finely chopped
08 - 1/4 cup fresh cilantro, chopped
09 - 1 avocado, diced
→ Dressing
10 - 3 tablespoons fresh lime juice (about 2 limes)
11 - 2 tablespoons olive oil
12 - 1 teaspoon honey or maple syrup
13 - 1 clove garlic, minced
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
# Directions:
01 - Bring 2 cups of water to a boil in a medium saucepan. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is tender. Remove from heat, fluff with a fork, and let cool to room temperature.
02 - In a large mixing bowl, combine cooled quinoa, black beans, diced bell pepper, halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped cilantro.
03 - Whisk together fresh lime juice, olive oil, honey or maple syrup, minced garlic, ground cumin, salt, and black pepper until emulsified in a small bowl.
04 - Pour the dressing over the combined ingredients and toss gently to ensure even coating.
05 - Gently fold in the diced avocado just before serving to preserve texture and color.
06 - Taste the salad, adjust seasoning if necessary, and serve chilled or at room temperature.
