Mexican Quinoa

Juice and zest of one lime  
1-2 tablespoons olive oil
1 cup red quinoa
2 cups vegetable or chicken stock 
1 can black beans, rinsed and drained 
1 cup grape tomatoes, halved
4 scallions, thinly sliced
1/4 cup chopped fresh cilantro
1 firm avocado, cubed  
Salt to taste

1. Rinse quinoa under water & drain. Bring broth to a boil and add quinoa. Reduce heat to simmer & cover. Let cook for 15-20 minutes. Let quinoa stand for 5 minutes covered.

2. Place quinoa in a bowl and fluff with a fork. Add zest, juice, oil, beans, tomatoes, scallions, avocado, and cilantro. Mix well. Season to taste. Serve warm.

Adapted from a Trader Joe’s recipe that was on the back of the box of the red quinoa.