Quinoa Salad with Avocado, Black Beans and Chipotle Lime Dressing

Have you ever had one of those days where it all starts out so wonderful, everything is going just perfectly and then it feels like someone rips the rug out from under you?  You know the feeling... waking up to a tasty breakfast followed by a nice brisk walk in the fresh early morning air, playing tug a war with your favorite rope after chasing your ball and then it happens.  They take your collar off.  Usually that means one thing... a bath.

First you are put in the empty bath tub along with your brother and high hopes that they just put you there to contain you so you won't chase the cat  (you know she is 19, nearly blind and can't see where she's going, but it's darn fun to chase her anyway...).  A paper cup is all the entertainment you need for a few minutes as she reaches for those bottles of something.  And then it happens.  Water.  Lots of water.  Thankfully the water is warm, and actually after a while it's really not so bad.  You really do start to feel better without all the dust and grime that has accumulated over the last couple of weeks and now you actually smell pretty darn good.  But then... Lather, rinse, repeat.

Lather, rinse, repeat...

What to do after a bath?  What better than tear around the back yard, rolling on the ground and chasing your brother until you are truly out of breath and panting, you then collapse under a lounge chair for a quick rest while she is doing something in the kitchen - like she always is.  Hopefully it's chicken.

After a nice brush out your hair is gleaming, but your eyes begin to droop.  Thankfully it was chicken along with some other salad thing that she was putting together (but that was for the people) and now with a full tummy you begin looking for a place to lay your head.  Thankfully there are usually a pair of arms somewhere or a nice lap to crawl onto.  After all, it's been a tough day.

Quinoa Salad with Avocado, Black Beans and Chipotle Lime Dressing

Adapted from The Perfect Pantry

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This is one of those wonderfully forgiving recipes that becomes a different yet similar version every time you make it based on the ingredients you have on hand.  Don't like some of the listed veggies?  Substitute your favorites.  We have also substituted Cannellini Beans in place of the Black Beans.  Not quite as pretty, but still tastes wonderful.
Note:  Remember to rinse your quinoa - Quinoa has a natural coating called saponin that repels insects and birds and can create a bitter taste. Rinsing with warm water removes the saponin.

1 cup quinoa, rinsed and drained

2 cups water
2-3 Tbs Grapeseed oil

2-3 Tbs fresh squeezed lime juice
1 Tbsp honey (or Agave Nectar)
1-2 chipotle chiles in adobo
1 Tbsp plain yogurt
1/4 tsp kosher salt, adjust to taste

1 avocado, diced
1 Persian cucumber, chopped
1/4 cup chopped red onion or scallion
1 can black beans, drained and rinsed
Chopped fresh tomato, as much as desired

1/3 cup chopped jicama

1/4 cup chopped cilantro

cilantro leaves, for garnish

Rinse quinoa in a fine mesh sieve.  Place 2 cups of water in a medium pot on the stove (or alternatively see Lydia's post for directions to cook your quinoa with a rice cooker).  Bring to a simmer, add the quinoa and cook, covered, for 20 to 30 minutes or until the quinoa is cooked.

While the quinoa is cooking, mix together the oil, lime juice, honey (or agave nectar), 1 chipotle chile, yogurt and salt in a blender.  Process until smooth. Taste, add additional chipotle if more heat is desired. Set aside.

When the quinoa is tender, remove the lid and let cool slightly.  Add the quinoa to a mixing bowl, and fluff with a fork. Gently mix in the chopped avocado, cucumber, onion, black beans, jicama and tomato, and stir in almost all of the dressing (you might need it all, but maybe not, so start slowly). Add the chopped cilantro and stir to combine.  Taste, and adjust salt if needed.

Serve.  Refrigerate left overs, this salad is best within 24 hours of preparation.

Note:  Grilled corn is also a nice addition to this salad.