This Cilantro Quinoa Salad is packed with nutrients and flavor! With quinoa, black beans, and avocado, it is the perfect lunch to help you power through a busy afternoon.
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.