1 1/3cupvegetable brothyou can also use chicken broth or water.
115-ouncecanned black beansdrained and rinsed
1jalapeno pepperseeded and chopped
1/2red onionpeeled and chopped into small pieces
4-5baby cucumberssliced and cut into quarters
1/4cupchopped fresh cilantro
Prepare the dressing
In a small jar combine the olive oil, lime juice, zest, garlic powder, chili powder, cumin, salt, and honey. Put lid on the jar and shake. Set aside.
Cook the Quinoa
Place the quinoa into a bowl and cover it with water. Give it a couple of stirs until the water gets slightly cloudy. Pour the quinoa into a mesh strainer and run water over it.
Then place the quinoa in a small sauce pot with the vegetable broth and cover it with a lid.
Bring the broth and quinoa to a boil and then reduce to a low simmer and cook for about 20 minutes or until the liquid is absorbed.
Remove the pot from the heat and let it sit for another 5 minutes.
Fluff the quinoa with a fork and, let it cool for a few minutes, and then continue with the recipe.
Prepare the salad
Place the quinoa, chopped jalapeno peppers, chopped red onion, sliced tomatoes, cut-up cucumber, and cilantro into a large salad bowl.
Pour half of the dressing into the bowl with the other ingredients and toss. Then pour in the rest of the dressing and toss until everything is coated. Give it a taste and add more salt if necessary.
If you're going to eat immediately then remove the skin and pit of the avocado, chop it up and mix in with the salad. or serve slices on top. If you're making for a party then cut up the avocado when you serve the salad.
Serve with extra lime wedges.
Make-ahead tips If you are bringing this to a party I would make this the day off. The quinoa can be made up to 5 days ahead of time. Otherwise, you can make this 2-3 days ahead of time. Give it a couple stirs before eating to distribute the liquids.