Quinoa, tomatoes and avocado come together in this super easy quinoa salad. It stores well in the fridge for a few days, and is great to take for pot lucks. Dress it with a flavor-packed cumin lime vinaigrette.
Pour the quinoa into a saucepan and cover with water and salt. Bring to a boil over high heat, cover, and turn down the heat to medium-low. Simmer, covered, until quinoa is is tender, about 15 minutes. Spoon the quinoa into a large mixing bowl, fluff with a fork, and then refrigerate at least 1 hour until cold.
Toss the cold quinoa with avocado, tomatoes, red onion, jalapeño and cilantro leaves.
Prepare the dressing by whisking lime juice with garlic, cumin, salt and olive oil. Dress the quinoa salad and serve immediately. Leftovers will store, tightly sealed, in the refrigerator up to 5 days.