"Light, fresh, and packed with protein and healthy fats, this tangy salad will have you dreaming of spring and summer." Inspired by Epicurious, and passed along from B. Makes about 5 cups.
Ingredients for the salad:
-1 cup uncooked red quinoa
-1 14oz can black beans, drained and rinsed
-1 red pepper, chopped
-1/4 cup fresh cilantro, chopped
-2 green onions, chopped
-1 cup fresh corn (optional)
-1 small avocado, chopped into 1 inch pieces
Ingredients for the dressing:
-4-5 tbsp of fresh lime juice (will take about 2 small limes)
-1/2 tsp kosher salt
-1/2 tsp freshly ground black pepper
-1 garlic clove, minced
-1/4 cup fresh cilantro, finely chopped
-1/4 cup extra virgin olive oil
-1/2 tsp ground cumin
Directions:
1. Cook 1 cup red quinoa according to package directions.
2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.
3. Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well.
4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keeps fresh in a sealed container for 1-2 days.
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