Wednesday, February 26, 2014

Quinoa, Avocado and Black Bean Salad

Quinoa has pretty much become my new favorite grain.  Quick cooking and versatile, it pairs well with just about everything.  Cook up a big batch of quinoa in the beginning of the week and toss it with whatever you have on hand for quick weekday meals.  I like mixing red and white quinoa in dishes to get a nice contrast in texture.

2 tablespoons lime juice
1 tablespoon vegetable oil
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
2 cups cooked red and/or white quinoa
1 medium avocado, diced
1 medium tomato, chopped
1 cup black beans, rinsed and drained
1 cup corn
2 tablespoons chopped fresh cilantro

Combine lime juice, vegetable oil, cumin and salt in a small bowl; set aside.

Combine remaining ingredients in a medium bowl.  Pour dressing over quinoa mixture and toss gently until just combined.

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