On the last visit I made to Trader Joe's, I picked up a box of Red Quinoa.
On the back of the box was this delicious recipe. It sounded so good, I had to try it!
It was a HIT!
All the fresh, summer flavors make this one of the most delicious salads I've ever tried!
Black Bean, Roasted Corn, and Avocado Salad
On a Bed of Red Quinoa
1 c. Red Quinoa, cooked with broth
2 c. chicken or vegetable broth
1 - 15 oz. can black beans, drained and rinsed
2 c. roasted corn kernels
1 avocado, cut into 1/2 inch pieces
1 pint grape tomatoes, halved
1/2 c. red onion, finely diced
3/4 c. Cilantro dressing *recipe below
1/2 bunch cilantro, chopped
1/4 c. olive oil
zest of 1 lime
sea salt and pepper
Cook quinoa with broth, according to package directions.
While quinoa is cooking, combine beans, corn, avocado, tomatoes, and onion. Top with salad dressing and toss gently. Add salt, pepper, and lime zest to taste. Add 1/2 of cilantro and gently toss once more. Set aside.
When the quinoa is cooked, toss with olive oil, add salt and pepper to taste. Set aside to cool.
When ready to serve, spread quinoa on a large serving platter and top with corn and bean mixture. Garnish with remaining cilantro.
1/3 cup olive oil
2 tablespoons chopped fresh cilantro
3 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground cumin
Dash of ground red pepper (cayenne) or red pepper flakes
Put all ingredients in blender. Pulse for just a few seconds. Keep refrigerated in an airtight container.