Tex-Mex Quinoa Salad

From: https://www.thekitchn.com/recipe-tex-mex-quinoa-salad-244322?li_source=base&li_medium=RelatedRecipes

• For the salad:
• 2 cups dry quinoa and then cooked
• 2 teaspoon kosher salt
• 4 (15-ounce) can black beans, drained and rinsed
• 2 cup fresh or thawed frozen corn kernels
• 1 small red onion, small dice
• 2 medium avocados, diced
• 1/2 cup coarsely chopped fresh cilantro, divided
• optional: at least 1 medium red bell pepper, cored, seeded, and diced

• For the dressing:
• 1 cup olive oil
• 2/3 cup freshly squeezed lime juice (from 4 to 6 limes)
• 1.5 tablespoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• Pinch of cayenne pepper

(note: I adjusted the ratios here to make more beans)

Cook the quinoa: Combine the quinoa, water, and salt in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Transfer the quinoa to a rimmed baking sheet, spread into an even layer, and refrigerate until cooled completely, 10 to 15 minutes.

Make the dressing: Place all the ingredients in a small bowl and whisk until emulsified and combined.

Assemble the salad: Place the cooled quinoa, black beans, corn, onion, bell peppers, avocados, and all but 4 tablespoons of the cilantro in a large bowl. Drizzle with the dressing and toss to combine. Garnish with the reserved 4 tablespoons cilantro. Serve at room temperature or chilled.