Ingredients
- 2 cups cooked quinoa ¾ cup uncooked quinoa + 1 ½ water or broth, salt to taste
- 1 can black beans rinsed and drained
- 1 can corn
- 1 avocado diced
- 1 red onion chopped
- 15 Cherrie tomatoes halved
- ¼ cup chopped fresh cilantro
- Dressing:
- ¾ cup olive oil
- ⅓ cup lime juice
- 2 cloves garlic mashed
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot. Add water and salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.
- Mix quinoa, beans, corn, red onion, tomatoes, and cilantro together in a serving plate.
- Whisk olive oil, lime juice, garlic, salt, and black pepper in a bowl; pour over quinoa mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 2 hours. Stir again before serving.
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