Quinoa Black Bean, Sweet Potato & Lime Salad (Cristie Mabey)

1 cup quinoa

2 medium tomatoes, diced

3 green onions, chopped

1 small sweet potato, baked and diced

1 15 oz black beans, rinsed and drained

1 cucumber

2 stalks celery

1 ripe avocado diced

zest and juice from 4 limes

zest and juice from 1 lemon

½ teaspoon salt

½ teaspoon pepper

¼ cup chopped cilantro

In a medium saucepan  place 1 cup quinoa to 2 cups water, and bring it to a boil. Reduce to a simmer, cover and cook until all of the water is absorbed, about 15 minutes.  Leave lid on the pan for an additional 5 minutes. While quinoa is cooking prepare vegetables, rinse the beans and put together in a medium sized bowl.  Whisk the dressing together.  When quinoa is cooked stir in half of the dressing.  Mix quinoa into the vegetables and stir in remaining dressing.

This salad can be served hot or cold and lasts a few days.

This was originally on my blog, updated here for a more healthful lifestyle.