Salsa Quinoa

• 1- 1/2 cup Low-sodium Vegetable Or Chicken Stock
• 1 cup Quinoa
• 1 cup Black Beans (rinsed And Drained If Using Canned Beans)
• 1/2 cups Red Bell Pepper, Finely Chopped
• 1 Tablespoon Thinly Sliced Scallions, Green And White Parts (about 4 Scallions)
• 2 Tablespoons Loosely Packed Fresh Cilantro Leaves
• 3 Tablespoons No-pulp Orange Juice
• 2 Tablespoons Olive Oil
• 1 whole Small Lime, Juiced (1 Lime Should Be About 2 Tablespoons Of Juice)
• 2 teaspoons Honey
• 2 teaspoons Cumin
• 1 pinch Salt To Taste
• 1/2 whole Ripe Avocado, Sliced And Cut Into Small Pieces

1. Heat the broth in a medium pot over medium-high heat.
2. Meanwhile, dry toast the quinoa in a separate pan.
3. Cook in a dry pan over medium heat, stirring constantly to prevent burning, until the quinoa becomes fragrant, about 5 minutes.
4. When the broth begins to boil, pour in quinoa, reduce the heat to a low simmer and cover with a lid.
5. Allow the broth and quinoa to simmer for 10 minutes.
6. Remove from heat and leave covered for 5 minutes.
7. Still off the heat, remove the lid and gently stir the quinoa with a spoon.
8. Add black beans, bell pepper, scallion and cilantro to the quinoa and stir to combine.
9. In a small bowl, whisk together orange juice, olive oil, lime juice, honey and cumin.
10. Pour liquids over quinoa mixture and stir until evenly coated.
11. Taste and add salt, if needed.
12. (At this point the quinoa can be refrigerated for up to 24 hours.)
13. Just before serving, add avocado and stir to combine.
14. Serve quinoa at room temperature.

chicken, quinoa, black beans, red bell pepper, scallions, cilantro, nopulp, olive oil, honey, cumin, salt, avocado

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/salsa-quinoa/ (may not work)