Quinoa Cooler

Lunch at Cafe del Sol is a multiple-time-per-week occurrence, mainly because of the Quinoa Cool dish comprised of warm and soft quinoa, rinsed and cold black beans, halved cherry tomatoes, diced avocado and the silkiest, most crave-able lime dressing.  I attempted to recreate this masterpiece at home on a Saturday night when I was craving Mexican food yet trying not to overindulge.  Here's the recipe:

• 2 cups cooked quinoa
• Juice of 2 very juicy limes (go for three if you're not sure)
• 2 Tbs olive oil
• Generous sea salt
• 1 avocado per person (no need to skimp on the best part!)
• 1 can black beans, rinsed
• 1/4 chopped red onion
• 1/2 cup cilantro, mostly chopped with a few leaves for garnish

After tossing the quinoa in the lime juice, olive oil and salt, tenderly stir in the beans, onion and cilantro.  Top with avocado and garnish.  Healthy, light, but very filling!