How To cook Quinoa: Using two cups of water per cup of quinoa combine liquid and quinoa in a sauce pan. Bring the mixture to a vigorous boil, then lower heat and simmer covered until quinoa is tender( about 10-15 minutes) It will be chewy and white spiral- like threads appear around each grain. Let it cool for five minutes then fluff with a fork.
1 cup cooked red quinoa
1( 14 oz) can Black Beans, drained and rinsed
1 red pepper, chopped
1/4 cup fresh cilantro finely chopped
2 Green onions, chopped
1 cup fresh, canned or frozen corn ( I would add more next time)
1 small avocado, chopped ( I would use two or more because we them)
Dressing: 4-5 teaspoons of fresh lime juice ( I used one and one half lime)
1/2 teaspoon of salt , or to taste
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
1/4 cup extra virgin Olive Oil
1/2 teaspoon ground Cumin or more to taste ( I used slightly less)
Mix the dressing by hand or in a blender. Drizzle dressing over salad and add salt and pepper to taste. You can add a teaspoon of Tabasco for zesty version.