MEXICAN QUINOA SALAD

SALAD INGREDIENTS

•  1 cup quinoa
•  2 cups water
•  1 pint cherry tomatoes halved
•  1 small 6" cucumber seeded and diced
•  1 14 ounce can pinto beans, drained and rinsed, or about 1 1/2 cups cooked
•  2 avocados cubed

Chipotle Lime DRESSING

•  4 tablespoons fresh lime juice
•  4 tablespoons olive oil
•  2 tablespoons vinegar your choice of cider, plain, or rice
•  4 teaspoons chipotle puree to taste
•  1 teaspoon honey or 3-4 drops liquid stevia
•  • 1/4 teaspoon sea salt or more to taste
•  1/2 cup chopped fresh cilantro

INSTRUCTIONS :

 1 Place your quinoa in a fine mesh colander and rinse thoroughly.  This removes the bitter coating that is not at all tasty or welcome, so do not be tempted to skip this step!

 2 In a medium sauce pan with a tight fitting lid, bring the water and rinsed quinoa to a boil.  Cover, reduce heat to low and simmer for about 20 minutes.  Remove from heat, all the liquid should be absorbed.  Set side to cool.

 3 Prepare your veggies.

 4 Whisk all the dressing ingredients together, taste and adjust the chipotle and salt to your tastes if needed.

 5 Toss the cooled quinoa, veggies, beans. and dressing together.  Chill in the fridge for a couple hours, if you can wait that long!

enjoy!