Summer Quinoa Salad

This recipe is gluten-free

2 cups uncooked quinoa, rinsed well
3 ½ cups veggie broth
1 red bell pepper, finely diced
½ cup red onion, finely chopped
¾ cup dried cranberries, roughly chopped
1-2 avocados, diced
1 cup cilantro, chopped

Dressing:
1/3 cup red wine vinegar
2 T. Dijon mustard
1 T. raw agave nectar
2 T. olive oil
½ tsp. sea salt
¼ tsp. cayenne pepper (optional)

1. Add quinoa, veggie broth, and a pinch of salt to a small pot, cover, and bring to a boil.
2. Reduce heat to medium-low, crack the lid slightly to allow some steam to escape, and let simmer until all of the liquid has been absorbed.
3. Remove from heat, fluff with a fork, and transfer to a bowl to cool.
4. Whisk the dressing ingredients together.
5. When the quinoa has fully cooled, stir in the rest of the ingredients along with the dressing.
6. Serve and enjoy.