Ingredients

• 1/3 cup red quinoa, rinsed well
• Kosher salt
• 3 tablespoons 2 percent Greek yogurt
• Juice of 1/2 lime
• 2 tablespoons fresh cilantro leaves, roughly chopped, plus leaves for garnish
• 3 tablespoons drained and rinsed canned black beans
• 3 tablespoons salsa
• 1/4 small avocado, sliced
• 2 radishes, cut into thin matchsticks
• 1 tablespoon pepitas (pumpkin seeds)

Instructions

1. Bring 1 cup water, the quinoa and a pinch of salt to a simmer in a small saucepan over medium-high heat. Lower the heat to medium-low, cover and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Remove the saucepan from the heat, and let sit, covered, for at least 5 minutes (the dish can be served warm or at room temperature).
2. Whisk together the yogurt, lime juice, cilantro and a pinch of salt in a small bowl.
3. Put the cooked quinoa in a cereal bowl, and top with the yogurt mixture, beans, salsa, avocados, radishes and pepitas in neat piles or rows. Garnish with cilantro. Then take a photo!