Southwestern Quinoa Salad

Ingredients

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

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.