Quinoa-Avocado Salad with Pinto Beans and Salsa

Name: Quinoa-Avocado Salad with Pinto Beans and Salsa
Ingredients: 1 cup uncooked quinoa, rinsed and drained; Salt; 1½ cups cooked pinto beans or 1 (15.5-ounce) can pinto beans, rinsed and drained; 1½ cups cooked pinto beans or 1 (15.5-ounce) can pinto beans, rinsed and drained; 1½ cups water; Torn mixed salad greens, for serving; Juice and zest of 1 lime; Freshly ground black pepper; 3 tablespoons minced fresh cilantro; 2 scallions, minced; 1 cup tomato salsa; 2 ripe Hass avocados, pitted, peeled, and cut into ½-inch dice

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

With bottled Salsa and canned pinto beans, this south-of-the-border salad can be put together in minutes.

Ingredients

1½ cups water
Salt
1 cup uncooked quinoa, rinsed and drained

Gluten-free
Vegan

Method

Place the water in a saucepan, add ½ teaspoon salt, and bring to a boil. Add the quinoa, return to a boil, then reduce the heat to a simmer. Cover and cook until the quinoa is tender and the water is absorbed, about 15 minutes. Remove from the heat and let sit for 5 minutes, then transfer to a large bowl to cool.
Add the beans and salsa to the bowl, and toss to