1 cup Quinoa
red onion (to taste), chopped
3 cloves garlic, minced
½ cups red bell pepper, chopped
½ cups yellow bell pepper, chopped
½ cups green bell pepper, chopped
1 teaspoon cumin, to taste
½ teaspoons oregano, to taste
1 dash cayenne Pepper, to taste
15 ounces, weight black beans, drained and rinsed
¾ cups diced tomatoes
2 whole limes, divided
8 ounces, weight baby spinach
1 cup cilantro
⅓ cups cheddar or feta cheese
1 whole Avocado, diced
1.Cook the quinoa according to package instructions. Meanwhile, swirl a bit of olive oil in a saute pan. Heat oil over medium high heat. Add onion and saute for 3-5 minutes, until translucent and tender. Add garlic, cumin, oregano, chili powder, cayenne and peppers and saute for an additional 2 minutes.
2. Remove from heat. Stir in the black beans, tomatoes, and the juice of 1 lime. Stir in the quinoa. Season to taste with salt and pepper. Chill.
3. Roughly cut baby spinach into strips (stack several leaves at a time). Remove about 1 cup of cilantro leaves from the bunch, rinse and pat dry, and toss with the spinach. Divide spinach and cilantro mixture evenly among salad plates.
4. Top each plate with a scoop of the quinoa salad. Top each salad with your choice of cheese and diced avocado. Cut the remaining lime into slices to garnish the plates.
Serves 4 generously, or 6 comfortably.