Ingredients (Serves 4-6)
For the dressing:
juice from 1 lime
1 TBSP apple cider vinegar
1/2 tsp chili powder {I used 1/4 tsp chipotle chili powder & 1/4 tsp regular chili powder for spicier}
1/4 tsp cumin
1/4 tsp paprika
1/8 tsp garlic powder
1/8 tsp onion powder
1/2 tsp salt
1 TBSP olive oil
For the salad:
4 cups cooked quinoa {see notes for how to cook}
1 (15 oz.) can reduced-sodium black beans, well-rinsed & drained
6 TBSP chopped cilantro, divided
1 pint cherry or grape tomatoes, halved {or 3 Roma tomatoes, chopped}
1 cup cooked chicken {optional}
1 avocado, diced
Source, details, tips and full instruction at: memeinge.com
