Mixed Grain Salad with Avocado and Black Beans

naturalnoshing

1/2 cup uncooked quinoa (red or white)
1/2 cup uncooked amaranth grain or millet or 1/4 cup of each (I used 1/4 cup both)
2 cups vegetable broth or stock
1 Tbsp coconut oil, olive oil, grapeseed oil or Earth Balance, divided
3/4 cup onion, diced (or even 4 scallions, diced for a variation)
1 1/2 cups cooked black beans (or one 15 oz can rinsed and drained)
2 garlic cloves, minced
1 tsp ground cumin
1/2 cup fresh cilantro, roughly chopped + more for garnish
juice from 1 lime
1 avocado, pit removed and diced into chunks
1/4 cup walnuts (sunflower seeds, pepitas, almonds or your favorite nut can be substituted)
sea salt and pepper to taste
Optional: nutritional yeast or dairy free shredded cheddar cheese for serving

To a medium pot, add quinoa, amaranth/millet, vegetable broth and 1 tsp oil. Bring to a boil, cover and reduce heat to simmer for 15 minutes until liquid is absorbed and grains are cooked through. Remove from heat and fluff with a fork
In a small skillet, heat 2 tsp oil over medium heat. Add onions and saute for about 3-4 minutes until onions are translucent and tender. Toss in the black beans, garlic and ground cumin, cooking for one minute or until fragrant. Remove from heat
Transfer grains to a large mixing bowl. Add onion-bean mixture and toss to combine. Stir in remaining ingredients and season with salt and pepper to taste. Garnish with additional cilantro and nutritional yeast or cheese if desired and enjoy!