Red Quinoa Salad with Black Beans and Corn
2 cups vegetable broth
1 15 oz can black beans rinsed and drained
2 cups roasted corn (I used the frozen bag from Trader Joe’s)
1/2 avocado cut into small pieces
1 pint grape tomatoes, halved
½ cup red onion, finely diced
1/2 large bunch cilantro, finely chopped
Optional: lettuce of your choice
For the dressing, put all dressing ingredients in a blender and blend:
1/2 large bunch cilantro, washed and cut the stems off in one slice
juice of 1 orange
juice of 2 limes
2 Tbsp rice wine vinegar
1/2 Tbsp agave syrup
1/2 Tbsp Bragg Liquid Aminos
dash of Sea salt and pepper
Cook quinoa as directed on box with broth.
While the quinoa cooks (about 15 minutes), put beans, corn, avocado, tomatoes and onion together in a large bowl. Add dressing and toss gently. Add the chopped cilantro and toss.
When the quinoa is cooked, set aside to cool. When it is cool, spread quinoa on a platter. Top with the bean and corn salad mixture.
Variation: serve on top of a large bed of lettuce.
|The corn, black bean, tomato, avocado, cilantro mixture dressed with the tasty no-oil dressing would even stand alone as a winning dish. It’s that good!|