Favorite Summer Salad: Quinoa, black bean, and avocado

Why is this my new favorite summer salad?  Simply, its a chilled salad.  And it hits the right spot on hot days where the last thing I want to do is turn on the stove or oven.  I would also consider it the superman of salads because everything you need is in one bowl:  it has quinoa, beans, tomatoes, avocados, and red peppers tossed in a lime cilantro dressing.  It is a complete protein with healthy fats and lots of veggies.  And you can make it in less than 20 minutes!! What more could you ask for (a whole watermelon...not shown because I ate it!).  I will be making this at least once a week for the duration of the hot season (anything above 80 degrees feels like Death Valley in Seattle because no one has AC).  I would pair this meal with a good popsicle!  Enjoy.

Quinoa, black bean, and avocado salad (adapted from "Womens Health")

2 1/2 cups cooked quinoa
1 can black beans, drained and rinsed
2 cups halved grape tomatoes or coarsely chopped regular tomatoes
1 avocado, pitted and diced
1 red bell pepper, chopped

1 cup cilantro leaves
1 lime, juiced
2 TBSP olive oil
1/2 tsp lime zest
1 clove garlic
1/2 tsp ground pepper
1/4 tsp salt

To make the quinoa: Just combine 1 cup of quinoa with 2 cups of water or broth, bring to a boil, and then reduce heat and simmer, covered, for 10-15 minutes until the liquid has been absorbed.  Set aside or chill until ready to use.

Combine quinoa with black beans, tomatoes, peppers, and avocado.  In a food processor, combine all the dressing ingredients: cilantro, lime, olive oil, zest, garlic, salt and pepper.  Pulse until combined.  Pour over salad ingredients, toss to combine, and chill until ready to eat.