Black Bean, Tomato, And Quinoa Salad

• 2 cups Dry Quinoa
• 4 cups Water
• 1 Tablespoon Lime Zest, Minced
• 1/2 cups Lime Juice, Freshly Squeezed
• 3/4 cups Light Olive Oil
• 1/2 teaspoons Kosher Salt
• 1 teaspoon Freshly Ground Black Pepper
• 1 Tablespoon Agave Nectar
• 1 can Black Beans, 14oz, Rinsed And Drained
• 3 whole Green Onions, Sliced On The Bias
• 1 whole Tomato, Large, Seeded And Diced
• 2 whole Avocado, diced
• 1 cup Corn Kernels, Preferably Fresh
• 1/4 cups Cilantro, Lightly Chopped
• 1/4 cups Italian Parsley, Lightly Chopped

1. In a large saucepan combine the quinoa with 4 cups of water and a pinch of salt. Bring to a boil, reduce the heat, cover the pan and let simmer for approximately 10 minutes or until most of the water has been absorbed. Watch the quinoa closely so that it does not burn. When most of the water has been absorbed remove the saucepan from the heat and set it aside to finish steaming the quinoa. Allow the quinoa to cool in the saucepan to room temperature and once cool transfer to a medium-sized mixing bowl.
2. Combine the lime zest and juice, olive oil, kosher salt, black pepper and agave nectar in a small bowl. Taste and adjust seasonings. Set aside.
3. To the quinoa add the black beans, green onions, tomato, avocado, corn, cilantro and parsley. Pour approximately half of the lime dressing over the top and toss to coat gently. Refrigerate for at least one hour.
4. Prior to serving taste the salad and add more dressing if needed, it usually needs about 1/4 cup more of the dressing. You won't use all the dressing. The left over dressing is fabulous on a simple salad of baby greens and Dungeness crab.

quinoa, water, lime zest, lime juice, olive oil, kosher salt, freshly ground black pepper, black beans, green onions, tomato, avocado, corn kernels, ubc, ubc

Taken from tastykitchen.com/recipes/salads/black-bean-tomato-and-quinoa-salad/ (may not work)