Zesty Quinoa Salad

It's the Canada Day long weekend this weekend and I've got the perfect salad for a barbecue today! I obtained this recipe from All Recipes but I put a little twist on it. And by "twist" I mean I simply added an avocado ; ) It's so easy to make and tastes delicious. Oh and it's vegan AND gluten-free. I hope you like it!

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1/4 cup extra virgin olive oil
• 2 limes, juiced
• 2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp red pepper flakes, or more
• 1 1/2 cups of halved cherry tomatoes
• 1 15 oz. can of black beans, drained and rinsed
• 5 green onions, finely chopped
• 1/4 cup chopped fresh cilantro
• salt and ground black pepper to taste 
• 1 avocado

Directions:

1. Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes.

2. Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.

3. Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa, toss to coat. Stir in cilantro and avacado and season with salt and black pepper. Serve immediately or chill in refrigerator.

Have a great weekend everyone!