Southwestern Quinoa Salad

Ingredients

• 1 large onion, chopped (1 cup)
• 1 cup quinoa, rinsed, well drained
• 1½ cups reduced-sodium chicken broth
• 1 cup packed fresh cilantro leaves
• ¼ cup raw unsalted hulled pumpkin seeds (pepitas)
• 2 cloves garlic, sliced
• ⅛ teaspoon ground cumin
• 2 tablespoons chopped green chiles (from 4.5-oz can)
• 1 tablespoon olive oil
• 1 can (15 oz) no-salt-added black beans, drained, rinsed
• 6 medium plum (Roma) tomatoes, chopped (2 cups)
• 2 tablespoons fresh lime juice
• 1 avocado, pitted, peeled and thinly sliced
• 6 small cilantro sprigs, leaves torn

Instructions

1. 1Coat a medium saucepan with cooking spray and set over medium heat. Sauté the chopped onion for 6 to 8 minutes until it turns golden brown. Pour in the rinsed quinoa and chicken broth, bringing the mixture to a boil. Lower the heat, cover the pan, and simmer for 10 to 15 minutes until the grains absorb all the liquid. Remove the pan from the heat.
2. 2Combine the fresh cilantro, pumpkin seeds, sliced garlic, and ground cumin in a small food processor. Pulse the ingredients for 5 to 10 seconds until roughly chopped, then scrape down the sides of the bowl.
3. 3Drop in the chopped green chiles and olive oil. Continue to pulse the mixture until it forms a thick, even paste.
4. 4Transfer the cooked quinoa to a large bowl and stir in the cilantro paste along with the drained black beans, chopped tomatoes, and fresh lime juice. Toss everything thoroughly, then chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. 5Portion the chilled salad onto six plates. Garnish each serving with a few thin slices of avocado and a sprig of fresh cilantro before serving.

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