INGREDIENTS:
3 cups cooked quinoa
1 can black beans; drained
1 cup grape tomatoes; cut into quarters
3 green onions; chopped
1/4 cup cilantro; chopped
1/2 cup yellow pepper; diced
1 large ripe avocado; diced
the juice of one lime
3 Tbsp. olive oil
2 Tbsp. honey
1 tsp. balsamic vinegar
3/4 tsp. salt
1/4 tsp. black pepper
6 avocado's sliced in half (scoop part of the center out so you will have enough room for the salad)
1. Cook 1-1/2 cups quinoa in 3 cups of water (I added 2 tsp. chicken bouillon to the water); cook on med. heat for approx. 10-15 minutes or until the quinoa soaks up all the water. (makes about 3 cups); Set aside to cool.
2. Stir all ingredients together in a medium sized bowl
3. Spoon salad into avocado halves
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