Quinoa Salad with Avocado and Black Beans

Step 1

Rinse the 1 cup quinoa in a fine mesh strainer. In a medium saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed and quinoa is fluffy, about 15 minutes. Remove from heat and let stand covered for 5 minutes.

Step 2

While quinoa cooks, make the dressing: in a small bowl, whisk together the 0.5 cup Greek yogurt, juice of the 1 lime, 2 tbsp olive oil, and a pinch of salt and pepper. If you have fresh herbs like cilantro or parsley, chop and stir in a handful for extra flavor.

Step 3

Rinse and drain the can of black beans. Cut the avocado in half, remove the pit, and slice or cube the flesh. Wash and chop the 4 cups romaine lettuce into bite-sized pieces.

Step 4

In a large bowl, combine the cooked quinoa, black beans, avocado, and lettuce. Pour the dressing over the salad and toss gently until everything is well coated.

Step 5

Serve immediately, optionally with tortilla chips on the side for crunch. Season with extra salt, pepper, or a dash of hot sauce if you like.