Quinoa Salad

I have never eaten quinoa in any format other than a side dish (like rice)... by itself, unflavored.  For some reason I've been a little intimidated to try it any other way.  But when I ran across this recipe, I decided to give it a go.  Worst case scenario, it was gross... right? Thankfully that didn't happen.  While I did put a little too much lemon in it (I used a whole lemon instead of 1/2)... it came out delightful!  Even my omnivore friends would love this.  Wonderful as a side dish.  Besides, check out all the healthy yumminess in it!

Ingredients

• 3/4 cup uncooked quinoa
• 1 1/2 cups water
• 1 (15 ounce) can black beans, drained
• 1 carrot, diced
• 1 celery stalk, diced
• 6 cherry tomatoes, quartered
• 1 scallion, chopped
• 2 cloves garlic, minced
• 1 small cucumber, sliced
• 1 ripe avocado, cubed
• juice from 1/2 lemon
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• dash cayenne pepper
• dash cumin
• salt and pepper, to taste

Preparation

• Boil quinoa in a rice cooker or saucepan with water until all water is absorbed. Set aside to cool.
• Combine all chopped veggies and drained beans with lemon juice, oil, vinegar and spices.
• Toss with quinoa, add salt and pepper, to taste and serve.