Zesty Peruvian Quinoa & Avocado Salad

Rinse the quinoa thoroughly under cold water before boiling it in a pot according to package instructions until tender.

Drain any excess moisture from the cooked quinoa and allow it to cool to room temperature in a large mixing bowl.

Add the drained black beans, minced red onion, and chopped fresh cilantro to the cooled quinoa.

In a small separate jar or bowl, whisk together the lime juice, olive oil, and ground cumin until the dressing is well emulsified.

Pour the dressing over the quinoa mixture and toss gently to ensure everything is evenly coated.

Fold in the diced avocado pieces last to keep them from mashing while stirring.

Serve immediately or refrigerate for thirty minutes to allow the flavors to meld together before eating.