From Yoga Journal-August 2012
1 garlic clove, pounded to smooth paste with pinch of salt
1 large shallot, finely diced
1 jalapeno, seeded and finely diced
3.5 T fresh lime juice
1/2 c olive oil
1 medium red pepper, halved, seeded and diced
1 small cucumber, peeled and seeded, cut into 1/4 inch dice
1/2 c cilantro, roughly chopped
2-3 ripe avocados
1. Bring a large pot of water to boil. Cook quinoa until tender...approx 12-15 minutes.. Drain and allow to cool.
2. Put the garlic, lime juice, shallot and jalapeno in a small bowl and allow to sit for 5-10 minutes. Add the oil and whisk to combine.Add more salt and or lime juice to taste.
3. Put quinoa, red pepper, cucumber, and chopped cilantro in a bowl. Drizzle half of the vinagrette into the bowl and fold to combine. Taste and add more salt/lime juice to taste.
4. Arrange the sliced avacado on top. Drizzle the remaining vinagrette.
Enjoy! This was quite tasty and was a great lunch for me!