Quinoa Salad with Black Beans, Avocado, and Cumin-lime dressing

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I've been hearing so much about this superfood, quinoa. "It's a grain, but it's got protein and essential amino acids and it will give you x-ray vision...." stuff like that. We tried a recipe for quinoa-stuffed peppers which was pretty good, but this recipe really hit the jackpot for me. It was really really delicious! Of course, you can't go wrong with avocado, lime and cilantro, in my book. I loved the fresh flavors and textures of this salad. We served it alongside some baked salmon and "hint of lime" tortilla chips. It was so good! And it made enough that we can eat the leftovers for lunches for a few days! This recipe is a winner! (We'll see about the x-ray vision...)

Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing

1 cup dry quinoa, rinsed
1 tbsp olive oil or coconut oil
1 3/4 cup water
1 can black beans, drained and rinsed
1 avocado, chopped into chunks
handful cherry tomatoes, quartered
1/2 red onion, diced
1 small clove garlic, minced
1 red bell pepper, chopped into chunks
small handful cilantro, diced
1 limes, juiced
1/2 tsp cumin
1/2 tbsp olive oil
salt, to taste

Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.
While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.
Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary. Serve with tortilla chips. (We like the "Hint of Lime" Tostitos with this.)

Recipe from Eating for England, via Abbie White.