Cook the Quinoa:

• In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool.

Combine Ingredients:

• In a large bowl, combine the cooked quinoa, black beans, tuna, bell pepper, avocado, and cilantro.

Dress the Salad:

• Drizzle with lime juice and season with salt and pepper. Toss gently to combine all ingredients.

Chill and Serve:

• For the best flavor, let the salad chill in the fridge for about 30 minutes before serving. Enjoy cold or at room temperature.