This simple and delicious salad is rich in protein, fiber and nutrients. Serve it as a summer entrée or side dish.
Ingredients
1 cup uncooked quinoa
2 cups water
½ medium red onion, diced
1 red pepper, sliced in strips then each strip cut in half
1 cup corn (fresh or frozen/thawed)
1 15 oz can black beans
1 small bunch fresh cilantro, chopped
1 large ripe avocado, diced
Juice of 2 fresh limes
2 TBSP apple cider vinegar
4 TBSP olive oil
¼ tsp sea salt
Instructions
Bring water and quinoa to a boil in a pan. Reduce heat and cook, covered, for 12 minutes.
Transfer cooked quinoa to a bowl. Stir frequently or let sit in refrigerator until cooled.
Add red pepper, corn, black beans and cilantro to quinoa.
Pour lime juice and apple cider vinegar into a small bowl and whisk in olive oil until well mixed. Add sea salt and whisk again. Pour over quinoa and toss well.
