Black Bean & Avocado Quinoa Salad

With the start of the new year I decided to post a delicious and healthy dish.  I was going for an Indian flavor with less-traditional Indian ingredients, like quinoa, when creating this recipe because we LOVE Indian food in our house.  My 19 month old loved every bite -- except the avocados, crazy girl.  It was loved so much by my husband that when I asked him what I should call this he said "Quinoawesome!"  He makes me laugh.  Obviously I went the traditional route with the name.  This dish is good for a light lunch for two people or as a side to grilled fish or chicken.

Black Bean & Avocado Quinoa Salad

• 1 cup quinoa
• 2 cups low-sodium chicken or vegetable broth
• 1 T. coconut oil
• 1/2 cup onion, diced
• pinch or two of sea salt
• 1 1/2 t. garam masala
• pinch of red pepper flakes (optional)
• 1 can black beans, drained and rinsed
• 1/4 t. garlic powder
• 1 Roma tomato, chopped
• 2 avocados, chopped
• lime, cut into wedges
• alfalfa sprouts (optional)
• salt and pepper to taste

In a saucepan or rice cooker, combine the quinoa and broth and cook according to package directions.  Meanwhile, heat coconut oil in a frying pan and add onions with a pinch or two of salt.  Once onions are almost soft and transparent, add the garam masala and red pepper flakes.  Cook for about a minute, stirring constantly.  Add the black beans and garlic powder and stir until heated through.  Remove from heat and stir in cooked quinoa and tomatoes.  Can be served warm or cold.  When serving, top with avocado and alfalfa sprouts, and sprinkle with lime juice.