Quinoa Taco Salad with Fresh Pico de Gallo and Creamy Cilantro Lime Dressing

For Salad:

• 1 cup quinoa, dried
• 4 cups salad greens
• 1 can black beans, rinsed and drained

For Pico de Gallo:

• 12 cherry tomatoes, halved
• ½ red onion, coarsely chopped
• 3 tablespoons fresh cilantro, stems removed and coarsely chopped
• 1 jalapeno, seeded
• Zest and juice of 1 lime
• 2 cloves garlic
• Salt and Pepper to taste

For Dressing:

• 1 cup loosely packed cilantro, stems removed and coarsely chopped
• 1 avocado, peeled with pit removed
• Zest and juice of 1 lime
• 2 cloves garlic
• ¼ cup extra virgin olive oil
• 2 tsp white wine vinegar
• Salt and Pepper to taste

Instructions:

1. In a pot over medium-high heat, bring quinoa to a boil and reduce to a simmer until cooked, approximately 20 minutes.
2. In a large serving bowl, add salad greens, black beans, and cooked quinoa.
3. Add all pico de gallo ingredients to food processor and lightly pulse until chunky and well combined.  Add to salad bowl.
4. Add all dressing ingredients to food processor and pulse until smooth and creamy.  Drizzle over salad mixture.