Rinse the quinoa well. Add to a small saucepan with 2 cups of water. Heat on high until it is simmer. Reduce heat to very low and cover. Cook for 10 minutes or until tender. Cool completely.
Mix together the cooked quinoa with the black beans, tomato, and onion. Drizzle with the dressing. Gently fold in the avocado.
Nutrition: The nutrition facts are based on 12 half-cup servings. Each serving has 11.4 NET carbs. For Trim Healthy Mama this is an E recipe.To Store: Keep the leftover salad refrigerated, and it will last for 3-4 days. Keep it airtight, and you can add a little extra drizzle of lime juice to keep the avocados from browning. To Freeze: You can freeze the quinoa black bean salad for 1-2 months. I recommend leaving out the avocado just because the texture is better when it's not frozen—Thaw before eating.