Quinoa, Black Bean and Avocado Salad
This easy and healthy recipe will feed 6.
1 cup quinoa
2 cups broth
15oz can of black beans, drained and rinsed
2 cups frozen corn
1 avocado, cut into 1/2 inch pieces
1 pint grape tomatoes, halved
1/2 red onion, diced
1/2 bunch cilantro, chopped
1/4 cup olive oil
1 lime, zested
salt/pepper to taste
Quinoa: always rinse first, then cook as directed on package using broth instead of water. Set aside.
Combine beans, corn, avocado, tomatoes and onion. Add salt, pepper and lime zest. Add 1/2 of cilantro.
Toss cooked and cooled quinoa with olive oil and add salt/pepper to taste.
Serve by spreading quinoa mixture on a platter, then top with bean/corn mixture and remaining cilantro and a squeeze of lime juice.