Super yummy, vegan, high in fiber and a crowd-pleaser–who could ask for anything more? It’s easy to make changes to suit you preferences, and I bet a mango would go beautifully in the mix instead of a yellow pepper.
3/4 cup quinoa
2 T canola or other oil
1 yellow onion, chopped
4 cloves garlic, minced
1 1/2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper (to taste)
1/2 teaspoon sea salt
1 1/2 cups veggie or chicken broth
1 cup cherry tomatoes
1 can of black beans, rinsed
1/3 cup (packed) chopped cilantro (optional)
1 yellow, orange or red bell pepper, chopped
1/2 semi-firm avocado
1/4 jalapeño pepper (optional)
salt and pepper to taste
Toast the quinoa for 15 minutes over medium heat in a dry skillet for 15 min or until you start to smell a toasty aroma and the kernels darken slightly (optional, but brings out a nice nutty flavor). Put quinoa aside.
Sauté the onions for 3-4 minutes over medium heat, stirring occasionally. Add in the minced garlic and sauté 2 minutes more. Add in the quinoa, broth, cumin, salt, cayenne and paprika, bring to a boil, cover, and let simmer for 20 minutes or until the broth is absorbed. Allow to cool.
Toss quinoa mixture with rinsed beans, sliced tomatoes, yellow pepper, cilantro and jalapeño, if using. Add salt and pepper to taste. Slice avocado and put on top. Squeeze a half of a lime on the salad.