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Ingredients
- Salad
-
1 cup
Quinoa
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2 cups
Chicken broth
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15 ounces
Black beans (drained and rinsed if from a can)
-
1 teaspoon
Oil (olive or vegetable)
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1 cup
Corn kernels (thawed if frozen)
-
1 cup
Grape tomatoes
-
1
Avocado, cut into chunks
- Dressing
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3-4
Limes, juiced
-
1 teaspoon
Salt
-
1 teaspoon
Cumin
-
1/3 cup
Extra Virgin Olive Oil
Directions
-
Bring quinoa and broth to a boil. Lower heat to medium-low and cover. Simmer for until all liquid is absorbed, about 15 minutes. Set aside and let cool.
-
In a cast iron skillet, roast corn in 1 tsp of oil over medium-high heat until slightly browned. Set aside and let cool.
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Wisk together ingredients for dressing and set aside.
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Combine black beans, corn, bell pepper, scallions, tomatoes and avocado. Gently mix into quinoa. Add dressing to taste. Serve chilled or at room temperature.
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