Ingredients

The following ingredients have 8 Servings
  • 1 cup quinoa (uncooked)
  • 1 avocado (ripe, peeled, pitted, and diced)
  • 1 cup corn kernels (thawed, or cut from cooked and cooled corn on the cob)
  • 15 ounces black beans (can, drained and rinsed)
  • 1 1/2 cups cherry tomatoes (halved)
  • 1/4 cup cilantro (coarsely chopped)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lime juice (freshly squeezed (from 1 lime))
  • 1 teaspoon paprika
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon kosher or sea salt

Instruction

  • Bring 1 1/2 cups water and quinoa to a boil. Reduce heat to lowest setting and cover.
  • Allow to cook for 15 minutes or until all water is absorbed. Turn off heat and leave quinoa covered on the burner for 5-10 minutes. Fluff with a fork.
  • Chill quinoa in the fridge for at least 1 hour or overnight.
  • Toss cooled quinoa with the remaining salad ingredients. Whisk together dressing ingredients. Add dressing to salad and toss to combine. Serve and enjoy!