GF/DF Quinoa with Black Bean and Corn Salsa | Culinary Butterfly

Ingredients

• 2 cups quinoa, cooked and cooled
• 4 cups water
• 1 15 ounce can black beans, drained and rinsed
• 1 15 ounce corn and chile salsa (I use Trader Joe's 13.75 ounce jar)
• 1 large avocado, cut into 1/2-inch pieces
• 1 pint cherry tomatoes, halved
• 1/2 cup red onions, chopped
• 1 1/2 lime, juiced
• 1/2 bunch cilantro, chopped
• 1/4 cup light olive oil
• 1/2 teaspoon sea salt (adjust salt to taste)
• 1/2 teaspoon pepper