Cooking Instructions:

Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water has been absorbed.

Remove from heat and let it cool.

In a large mixing bowl, combine the black beans, cherry tomatoes, red bell pepper, avocado, red onion, and cilantro. Mix gently to combine all the ingredients evenly.

In a small bowl, whisk together the lime juice, olive oil, salt, and pepper until well blended. Pour the dressing over the salad mixture and toss gently to coat all the ingredients.

Once the quinoa has cooled, add it to the salad and mix thoroughly. Taste and adjust seasoning if necessary.

Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld together.

Extra Tips:

When preparing this quinoa and black bean salad, it's important to let the quinoa cool before mixing it with the other ingredients to prevent the avocado from browning and to maintain a fresh taste.

You can also make this salad ahead of time, as it holds up well in the refrigerator for 3-4 days, making it an excellent option for meal prepping.

Feel free to experiment with different herbs and spices to suit your taste preferences!