Quinoa Taco Salad (GF)

1 c. Quinoa
1 T Olive Oil
1 red onion, chopped
3 cloves garlic, minced
1 1/2 tsp. cumin
1/2 tsp. oregano
1 tsp. chili powder
Half each red, green and yellow bell peppers chopped, or sliced
1 15 oz can black beans drained
3/4 cup diced tomatoes (fresh or canned)
1 lime
salt and pepper, to taste
6 to 8 ounces baby spinach
1/3 c. cheese, (parmesan, cheddar or feta)
1 avocado, sliced

Cook quinoa according to instructions ( I like to cook it in chicken broth for 15 min.)
Heat olive oil in saute pan over medium high heat; add onion and saute for 3-5 minutes, until translucent and tender.  Add garlic, cumin, oregano, chili powder, and pappers; saute an additional 2 minutes.  Remove from heat.  Stir in the black beans, tomatoes, and the juice of 1 lime.  Stir in quinoa.  Season to taste with salt and pepper.  Chill
Roughly cut baby spinach into strips.  Divide spinach evenly among plates.  Top each plate with a scoop of the quinoa salad.  Top each salad with your choice of cheese and avocado.