QUINOA SALAD WITH CILANTRO VINAIGRETTE

Ingredients

1 tablespoon Pompeian Extra Virgin Olive Oil

1 yellow onion, chopped

1 cup uncooked quinoa, rinsed

6 cloves garlic, minced

1¼ cups chicken or vegetable broth

¾ teaspoon sea salt

2 tablespoons lime juice

1 tablespoon red wine vinegar

1 tablespoon honey

½ cup fresh cilantro, chopped

1 teaspoon cumin

¼ teaspoon chipotle chili powder

½ teaspoon fresh ground black pepper

3 tablespoons Pompeian Extra Virgin Olive Oil

1 red pepper, seeded and chopped

1½ cups cooked black beans, drained and rinsed

1 avocado, peeled, pitted and diced

2 ounces feta or nut cheese, crumbled

2 tablespoons toasted pine nuts

Instructions

Heat 1 tablespoon of olive oil in a medium saucepan. Add onion and cook for 8 minutes. Add quinoa and garlic and cook, stirring often, for 5 minutes. Add broth and sea salt and bring to a simmer. Reduce to low and cover. Cook for 30 to 35 minutes, until the water is mostly absorbed. Remove from heat and place a clean dish cloth on top of saucepan. Place the lid on top of the saucepan and allow to sit for 5 minutes. Transfer to a parchment lined baking sheet to cool.

Meanwhile, combine lime juice, red wine vinegar, honey, cilantro, cumin, chipotle chili powder, and pepper in a blender. Process until combined and then add in olive oil in a steady stream.

When quinoa is slightly cooled, transfer to a bowl and toss with red pepper, black beans and avocado. Toss with desired amount of dressing. Top with cheese and pine nuts and serve.