This healthy Mexican Quinoa Salad recipe is served cold with black beans, avocado, cherry tomatoes, black beans, and cilantro.
Cook quinoa according to package directions. Once cooked, let cool for 10-15 minutes.
Transfer quinoa to a large bowl and fluff with a fork. Add to the bowl black beans, tomatoes, green onions, cilantro and avocado.
In another bowl whisk together olive oil, lime juice, cumin, and red pepper flakes.
Add to quinoa mixture. Season with salt and pepper to taste. Serve or refrigerate for later.