Black Bean, Quinoa & Citrus Salad

Ingredients (serves 3-4)
1/2 cup dry quinoa
1 cup + 2 Tablespoons water
1/4 small red onion, minced
1 grapefruit, peeled & diced
1 can black beans, drained & rinsed
1/4 cup dried cranberries
2 ears of corn, kernels cut off cob (1 1/2 cups)
1 avocado, diced
1/3 cup cilantro, choppedFor the 

Lime Vinaigrette:
1 1/2 limes
1/2 cup extra virgin olive oil
salt & pepper, to taste


Instructions

Rinse quinoa in a fine-mesh strainer. Add to a small saucepan with the water, then bring to a boil.

Put a lid on the pan, turn the heat down to medium-low, then simmer for 15 minutes, or until the quinoa has absorbed all of the water.

Remove from heat, let sit for 5 minutes, then remove the lid and fluff quinoa with a fork.

Combine red onion, grapefruit, black beans, cranberries, corn, avocado, cilantro and cooked quinoa into a large bowl.

Toss with lime vinaigrette, sprinkle with additional salt & pepper to taste, then serve.

For Lime Vinaigrette:juice 1 1/2 limes into a small bowl, then whisk in extra virgin olive oil and season with salt & pepper to taste.

This nearly no-cook summer supper is packed with yummy flavors and textures!
From Iowa Girl Eats   --   Adapted from Eat Live Run.