Quinoa Corn and Avocado Salad

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Set oven to low broil with rack in the center.

3 cups water
1 1/2 cups quinoa
1 cup of corn, fresh or frozen (thawed)
15-ounce can of black beans, rinsed and drained
1/4 cup diced red onion
3 avocados, diced into 1" pieces
One bunch of cilantro, stems removed, roughly chopped

Add water to a large pot and bring it to a boil. Add the quinoa, reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes or until the water is absorbed. Remove from heat and let stand for 3 to 4 minutes—fluff with a fork and transfer to a large bowl.

Meanwhile, place the corn on a lightly oiled, foil-lined baking sheet. Drizzle with a tablespoon of cooking oil—season with a pinch of salt and pepper. Spread out in a single layer and broil for 5 to 6 minutes or until lightly browned, stirring halfway through. Remove and allow to cool.

Add the black beans, onion, avocado, corn, and cilantro to the quinoa. Set aside, and make the dressing.

For the dressing:

1/4 cup extra virgin olive oil
1/4 cup lime juice (from 2 to 3 limes)
2 tablespoons balsamic vinegar
1 tablespoon agave or other sweetener of choice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together all the above ingredients. Add the dressing to the salad and toss gently to combine.