Aztecan Quinoa Salad Recipe

Ingredients for Aztecan Quinoa Salad

• 1 cup quinoa
• Pickling Cucumbers
• Red Onion
• Flat Leaf Italian Parsley
• Of Fresh Mint
• Olive Oil
• Red Wine Vinegar
• Lemon, Juice Of
• Salt
• Fresh Ground Black Pepper
• Romaine Lettuce Leaves
• Avocado
• Cracked Black Pepper

How to Make Aztecan Quinoa Salad

1. Bring 3 quarts (approximately 2.8 liters) of water to a boil in a large saucepan.
2. Add 1 cup of quinoa, stir gently, and return to a boil.
3. Reduce heat to medium-low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy.
4. Remove from heat and let stand, covered, for 5 minutes.
5. Fluff with a fork and rinse under cold water until cool.
6. In a large bowl, combine the cooked quinoa with 1 cup chopped black beans, 1/2 cup chopped red onion, 1/2 cup chopped bell pepper (any color), 1/2 cup chopped cilantro, and 1/4 cup lime juice.
7. Add 2 tablespoons olive oil, 1/2 teaspoon cumin, 1/4 teaspoon chili powder, salt, and pepper to taste. Toss well to combine.
8. Serve on a bed of romaine lettuce, topped with sliced avocado and freshly cracked black pepper.