I've been making this recipe for a few years, using couscous instead of quinoa. But I recently attended a potluck where a few of the guests were gluten- and dairy-intolerant. I thought I'd try it with quinoa and it was a big hit. I recommend it as a vegetarian main dish, or a side for any grilled meat. —allie.carr
red wine vinegar
frozen roasted corn, thawed
cherry tomatoes, halved
green onions, chopped
canned black beans, rinsed (approx. 2 cans)
salt and pepper, to taste
In This Recipe
Add ingredients to a jar with fitted lid.
Shake to combine.
Mix quinoa, corn, tomatoes, onions, black beans, and cilantro with half of the dressing.
Refrigerate over night.
Just before serving, toss salad with the remaining dressing and chopped avocado.