Who says winter weather calls for heavier, hotter foods? Today was 77 degrees and sunny here in NE Ohio! Great weather for the end of October, so… I opened every window in my house, blared my radio and be bopped around as I made a light salad, just like in the summer time! This is healthy and very delicious. I hope you like it as much as we did. Enjoy!
1 cup – red quinoa, cooked in broth
2 cups – of chicken or vegetable broth
1- 15 oz. can – black beans, drained and rinsed
2 cups – roasted corn kernels, (to cut down on prep time, you can find frozen fire roasted corn kernels in the frozen veggie area at Trader Joe’s)
1 avocado – peeled and cut into pieces
1 pint – cherry tomatoes or 3 Roma tomatoes, cut up into bite sized pieces
1/2 cup – red onion, finely chopped
3/4 cup – Cilantro dressing, (found in the fresh, refrigerated section of Trader Joe’s)
1/2 bunch – Cilantro, chopped
1/4 cup – olive oil
Zest of one lime
Sea Salt and Pepper to taste
Rinse your red quinoa first
Bring broth to a boil, add quinoa, reduce to a simmer and cover for 15 minutes.
While quinoa is cooking, combine defrosted corn kernels, rinsed black beans, tomatoes, onions and avocado in a bowl, top with 3/4 cups of the cilantro salad dressing and toss gently.
Ad salt and pepper to taste and lime zest. Cut up a handful of fresh cilantro and add, toss well.
When quinoa is cooked, allow to cool, toss with olive oil and add salt and pepper to taste. Set aside.
When ready to eat, spread red quinoa onto a plate and top with spoonfuls of the bean and corn mixture.
Garnish with more cilantro if desired.