Spring has sprung, and with it, the tendency for us to want lighter fare. We typically make pasta salads, lots of green salads, and slaws, but sometimes we want something different…something with a nutty texture. This recipe fits the bill! It is versatile and pairs well with burgers, grilled chicken, and shrimp, and probably makes a delicious meatless lunch salad as well. Another bonus… if you are on a gluten-free diet, quinoa is generally gluten-free and nutritious (if you adhere to a gluten-free diet, do double-check the label to ensure the quinoa is gluten free when you purchase it). We enjoy this recipe so much that there were no leftovers of this salad tonight. Our almost 11 year old practically licked the bowl! Bon appetit!
Heat 1 Tbsp. of olive oil in a pan (one which has a lid for later). Add onion and cook for 3 minutes on medium heat. Add the rinsed quinoa and cook until onion is translucent and quinoa is slightly browned. Pour in the 1 cup water and simmer quinoa mixture, lid on, for about 13 minutes (if water is not fully absorbed, turn off heat and let sit for a couple more minutes).
While quinoa mixture is simmering, whisk together 2 Tbsp. olive oil, honey, lime juice, cumin, and salt. Remove lid from quinoa mixture. Add the lime-honey-oil dressing and toss in drained beans, halved tomatoes, and chopped cilantro. When cooled a bit, add feta crumbles and refrigerate until chilled (I have chilled overnight or just a few hours and both work great!). Before serving, dice the avocado and gently mix into salad. Enjoy!