Ingredients
1
large onion, chopped (1 cup)
1
cup quinoa, rinsed well, drained
1 1/2
cups reduced-sodium chicken broth
1
cup packed fresh cilantro leaves
1/4
cup raw unsalted hulled pumpkin seeds (pepitas)
2
cloves garlic, sliced
1/8
teaspoon ground cumin
2
tablespoons chopped green chiles (from 4.5-oz can)
1
tablespoon olive oil
1
can (15 oz) no-salt added black beans, drained and rinsed
6
medium plum (Roma) tomatoes, chopped (2 cups)
2
tablespoons fresh lime juice
1
avocado, pitted, peeled, thinly sliced
6
small cilantro sprigs, leaves torn
Preparation
Spray 3-quart saucepan with cooking spray. Heat over medium heat. Add onion to oil; cook 6 to 8 minutes, stirring occasionally, until golden brown. Stir in quinoa and chicken broth. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until all liquid is absorbed; remove from heat.
Meanwhile, in small food processor*, place cilantro, pumpkin seeds, garlic and cumin. Cover; process 5 to 10 seconds, using quick on-and-off motions; scrape side. Add chiles and oil. Cover; process, using quick on-and-off motions, until paste forms.
Into cooked quinoa, add pesto mixture and the remaining salad ingredients. Refrigerate at least 30 minutes to blend flavors.
To serve, divide salad evenly among 6 plates; top each serving with 2 to 3 slices avocado and 1 sprig cilantro.
