Quinoa Taco Salad

1 cup Quinoa
1 whole Red Onion, Chopped
3 cloves Garlic, Minced
½ cups Red Bell Pepper, chopped
½ cups Yellow Bell Pepper, Chopped
½ cups Green Bell Pepper, Chopped
1-½ teaspoon Cumin
½ teaspoons Oregano
1 teaspoon Chili Powder, Or More Depending On Heat Preference
1 dash Cayenne Pepper
15 ounces, weight Black Beans, Drained And Rinsed
¾ cups Diced Tomatoes, Fresh Or Canned
2 whole Limes, Divided
Salt And Pepper, to taste
8 ounces, weight Baby Spinach
1 cup Cilantro
⅓ cups Cheddar Or Feta Cheese
1 whole Avocado, diced

Cook the quinoa according to package instructions.
Meanwhile, swirl a bit of olive oil in a saute pan. Heat oil over medium high heat. Add onion and saute for 3-5 minutes, until translucent and tender. Add garlic, cumin, oregano, chili powder, cayenne and peppers and saute for an additional 2 minutes.
Remove from heat. Stir in the black beans, tomatoes, and the juice of 1 lime. Stir in the quinoa. Season to taste with salt and pepper. Chill.
Roughly cut baby spinach into strips like you would shred iceberg lettuce for tacos. Remove about 1 cup of cilantro leaves from the bunch, rinse and pat dry, and toss with the spinach. Divide spinach and cilantro mixture evenly among 4 salad plates. Top each plate with a scoop of the quinoa salad. Top each salad with your choice of cheese and diced avocado. Cut the remaining lime into slices to garnish the plates.

Number of Servings: 4

Recipe submitted by SparkPeople user BJEMORY.