Skinny Roasted Vegetable Quinoa

• 1 cup Quinoa
• 2 cups water
• 1 (15 ounce) can black beans, drained and rinsed
• 1 red pepper
• 1 green pepper
• 1 yellow pepper
• ½ purple onion
• 3 garlic cloves
• 1½ cups cherry tomatoes
• ¼ cup olive oil
• Juice from 2 limes
• 2 teaspoons ground cumin or harissa spice
• ½ teaspoon salt
• ¼ cup chopped fresh cilantro
• 1 avocado, chopped
• salt and ground black pepper to taste

1. Preheat oven 400 degrees F. Line a baking sheet with parchment paper. Place whole peppers, tomatoes, garlic and onion on baking sheet and cover lightly with aluminum foil. Bake 20 minutes. Remove and let cool before slicing.
2. While vegetables are baking, bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Fluff with a fork. Set aside to cool.
3. Whisk olive oil, lime juice, cumin OR harissa spice, 1 teaspoon salt, and a dash of black pepper together in a bowl.
4. Once roasted vegetables have cooled, dice up into fine pieces. and add to a large bowl. Add quino and black beans and combine together. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro and avocado; season with salt and black pepper. Serve immediately or chill in refrigerator.

Courtesy Yummly.com