Southwestern Quinoa Salad

• Vegan
• Gluten free

• Produce

  • 1 Avocado, ripe pitted, and diced
  • 1 (15-ounce can Black beans
  • 1 1/2 cups Cherry tomatoes
  • 1/4 cup Cilantro
  • 1 cup Corn kernels or cut from cooked and cooled corn, on the cob

• Condiments

  • 1 tbsp Lime juice, fresh-squeezed

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 1/2 tsp Kosher or sea salt
  • 1 tsp Paprika

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

Found on skinnyms.com

Description

Ingredients

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

Directions

• 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 quinon cover 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!