Quinoa and Black Bean Salad with Chipotle-Lime Dressing + a fun photo shoot

A few weeks ago, my good friend Michelle and I spent an afternoon in the kitchen taking some photos. Because you are not a health food blogger until there’s a photo shoot centered on you making a salad, amirite?

I decided to make this awesome quinoa and black bean salad. Although super easy to make, it is packed with good-for-you ingredients and a variety of vibrant, Mexican-inspired flavors. Scroll down for the recipe!

Quinoa and Black Bean Salad with Chipotle-Lime Dressing
(Yield: 4 entree or 6 side dish servings)
Ingredients:

• 1 1/3 cups water
• About 1/2 teaspoon sea salt, divided
• 3/4 cup black or red quinoa
• 1 green bell pepper, finely diced
• 1 medium carrot, peeled, finely diced
• 1/4 cup chopped cilantro
• 1 14-ounce can low sodium black beans, drained and rinsed
• 1/3 cup toasted cashews, chopped
• 3 tablespoons chipotle sauce
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 tablespoon organic canola oil
• Freshly ground black pepper, to taste
• 1 avocado, diced

Procedure:
1. Bring water and 1/4 teaspoon sea salt to a boil in a small saucepan. Add quinoa, cover tightly with a lid, and cook over a low flame until all water is absorbed, about 15 minutes.
2. Take saucepan off heat and let stand covered for an additional 10 minutes.
3. Using a fork, fluff quinoa and transfer to a large mixing bowl. Combine with all remaining ingredients except avocado. Taste and season with more salt or lime juice, if needed.
4. To serve, top salad with avocado.