Southwestern Quinoa Salad

Ingredients

• 1 cup onion chopped
• 1 cup quinoa rinsed drained well
• 1.5 cups chicken broth reduced-sodium
• 1 cup cilantro leaves fresh packed
• 0.3 cup pumpkin seeds raw unsalted hulled (pepitas)
• 2 cloves garlic sliced
• 0.1 teaspoon ground cumin 
• 2 tablespoons chilis green chopped (from 4.5-oz can)
• 1 tablespoon olive oil 
• 15 oz black beans drained and rinsed canned
• 2 cups plum tomatoes chopped (Roma)
• 2 tablespoons juice of lime fresh
• 1  avocado pitted peeled thinly sliced
• 6 small thyme sprigs 

Equipment

• food processor
• sauce pan

Directions

1. Spray 3-quart saucepan with cooking spray.
2. Heat over medium heat.
3. Add onion to oil; cook 6 to 8 minutes, stirring occasionally, until golden brown. Stir in quinoa and chicken broth.
4. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until all liquid is absorbed; remove from heat.
5. 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.
6. Add chiles and oil. Cover; process, using quick on-and-off motions, until paste forms.
7. Into cooked quinoa, add pesto mixture and the remaining salad ingredients. Refrigerate at least 30 minutes to blend flavors.
8. To serve, divide salad evenly among 6 plates; top each serving with 2 to 3 slices avocado and 1 sprig cilantro.