Southwest Quinoa Salad with Lime Dressing

Rinse 1/3 cup quinoa under cold water using a fine-mesh strainer until water runs clear.

In a small saucepan, combine rinsed quinoa with 2/3 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is tender.

While quinoa cooks, dice 1/4 cup red bell pepper and 2 tablespoons red onion. Halve 1/2 cup cherry tomatoes. Drain and rinse 1/3 cup black beans. Dice 1/2 avocado.

Toast 1 tablespoon pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until fragrant, stirring frequently. Set aside to cool.

Make the lime dressing by whisking together 1 tablespoon lime juice, 2 teaspoons olive oil, 1/2 teaspoon honey, 1/4 teaspoon ground cumin, 1/8 teaspoon chili powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl.

Fluff the cooked quinoa with a fork and allow to cool for 5 minutes.

In a medium bowl, combine the quinoa, black beans, 1/4 cup corn kernels, cherry tomatoes, red bell pepper, red onion, and chopped cilantro.

Pour the lime dressing over the salad and gently toss to combine.

Top with diced avocado and toasted pumpkin seeds. Garnish with additional cilantro if desired.