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Salads


1 cup quinoa
2 cups water
pinch salt
1 cup low sodium kidney beans, rinsed and drained
1 ripe avocado, sliced
1 cup cherry tomatoes
1/3 cup scallions, chopped
1/4 cup cilantro, chopped


Add the quinoa, water and salt to a saucepan. Bring to a boil, then cover and reduce heat to low. Cook for 15 to 20 minutes or until all of the water is absorbed. Take off the heat and set aside for a few minutes uncovered and fluff with a fork.

Combine the quinoa with the beans, avocados, tomatoes, scallions and cilantro. Toss with vinaigrette dressing and serve.

Unrated