Ingredients:

2 cups water

1 cup dry quinoa

1 cup cucumber, diced

1 cup red bell pepper, diced

¼ cup red onion, diced

3 scallions, chopped

1 can (15 oz.) black beans, drained and rinsed

10 cherry tomatoes, halved

1 tbsp. or less avocado oil or extra virgin olive oil

3 tablespoons lemon juice

1 teaspoon cumin

¼ teaspoon cayenne pepper

¼ cup fresh cilantro, chopped

1 avocado, thinly sliced

2 heads of romaine lettuce

Directions:

1. Bring water to a boil, add quinoa, reduce heat to a simmer, cover and cook for 10-15 minutes or until all water is absorbed and l quinoa is soft and fluffy. Transfer to a bowl and allow to cool.

2. Once quinoa is cooled, add all ingredients except avocado and romaine lettuce, stir until well combined. Adjust flavors as needed. Refrigerate to let flavors marinate.

3. To assemble boats, add a scoop of quinoa to the center of a romaine lettuce leaf and top with sliced avocado.

Bon Appetit!