chaoticlibra:

Vegan Mexican Quinoa Salad
Makes 4 servings
This quick and easy vegan quinoa salad is perfect to make early and enjoy throughout the week. Packed with flavor, color, and texture, you&rsquo;ll get your Mexican fix without all the cheese or calories.
Ingredients:
1 cup (uncooked) quinoa
1 cup water
1 cup vegetable broth (low sodium if possible)
1 cup canned black beans, drained and rinsed
1 very ripe avocado, chopped
1 small pepper (any color), diced
1 cup salsa (or 1/2 cup salsa and 1/2 cup chopped fresh tomatoes)
1 teaspoon each of: cumin &amp;amp; chili powder
1/4 teaspoon pepper
1 Tablespoon fresh cilantro, chopped (optional)
Instructions:
1) Combine quinoa, water, and vegetable broth in a pot. Bring to a boil, then cover, reduce to a simmer, and cook 10 to 12 minutes (until all liquid is absorbed).
2) Let quinoa cool, then combine in a large bowl with all other ingredients.
Enjoy!
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