Red Quinoa Salad With Black Beans

• 1t/2 cups red quinoa
• 3tups water
• Salt and black pepper, to taste
• 1/4tup olive oil
• 1/2ted onion, finely chopped
• 2tloves garlic, finely chopped
• 1tmall jalapeno or other chili pepper, seeded and finely chopped
• 1/2teaspoon ground cumin
• 1tunch scallions, thinly sliced
• 1tint cherry tomatoes, halved
• 1tan (15 ounces) black beans, drained
• Grated rind and juice of 3 limes
• 1/2tunch fresh cilantro, finely chopped
• 1tvocado, thinly sliced (for garnish)

1. 1. In a dry skillet, toast the quinoa over medium heat, stirring constantly, for 2 minutes or until the grains are aromatic.
2. 2. In heavy-bottomed saucepan, combine quinoa, water, and a pinch of salt. Bring to a boil. Lower the heat to medium and simmer for 15 minutes. Transfer to a large bowl, and fluff with a fork. Leave to cool.
3. 3. In the skillet over medium heat, heat the oil. Add the onion, garlic, and chili pepper. Cook, stirring often, for 3 minutes. Add the cumin, and cook 2 minutes more. Leave to cool.
4. 4. Add onion mixture to the quinoa with the scallions, tomatoes, black beans, lime rind and juice, and cilantro. Toss gently. Taste for seasoning, and add more salt and black pepper, if you like. Garnish with avocado.

red quinoa, water, salt, olive oil, red onion, garlic, other chili pepper, ground cumin, scallions, cherry tomatoes, black beans, limes, fresh cilantro, avocado

Taken from www.epicurious.com/recipes/member/views/red-quinoa-salad-with-black-beans-51771761 (may not work)