Mexican Quinoa Salad

• 1 cup Quinoa
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Nutmeg
• 1/8 teaspoons Cayenne Pepper
• 1 pinch Salt And Pepper
• 1 whole Lime, Zest And Juice
• 1 dash Tabasco To Taste
• 2 cups Cold Water
• 1 whole Avocado, Sliced
• 3 whole Tomatoes, Sliced
• 3/4 cups Canned Or Frozen Corn Kernels
• 1 can (15 Oz. Can) Black Beans, Drained And Rinsed
• 1/2 cups Feta Cheese, Cubed
• 3 Tablespoons Finely Chopped Cilantro

1. Rinse the quinoa thoroughly and put in a pot with cinnamon, nutmeg, cayenne, salt and pepper, lime zest and juice, Tabasco, and cold water. Bring to a boil, cover, reduce to a simmer for 15 minutes. Remove from stove and let sit for 5 more minutes. Fluff with a fork. Add the remaining ingredients and toss. Enjoy!

quinoa, cinnamon, ubc, cayenne pepper, salt, lime, water, avocado, tomatoes, kernels, black beans, feta cheese, cilantro

Taken from tastykitchen.com/recipes/salads/mexican-quinoa-salad/ (may not work)