Superfood Salad with Lemon Vinaigrette

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 1 cup Black beans, canned
  • 1/3 cup Cilantro, fresh
  • 1 cup Corn, frozen
  • 2 Garlic cloves
  • 1 Orange
  • 1 cup Pomegranate seeds
  • 1/3 cup Red onion

• Condiments

  • 1 tsp Agave nectar or honey
  • 1/4 cup Lemon juice, fresh

• Pasta & Grains

  • 1/2 cup Quinoa, dry

• Baking & Spices

  • 2 Salt and pepper

• Oils & Vinegars

  • 6 tbsp Olive oil, Extra Virgin

Found on iowagirleats.com

Description

Ingredients

• 1/2 cup dry quinoa
• 1/3 cup red onion, chopped
• 1 orange, peeled then segmented
• 1 avocado, chopped
• 1 cup canned black beans, rinsed and drained
• 1 cup pomegranate seeds (about 1 pomegranate worth)
• 1 cup frozen corn, thawed
• 1/3 cup chopped fresh cilantro
• salt and pepper
• 1/4 cup fresh lemon juice (about 2 lemons worth)
• 2 garlic cloves, microplaned or finely minced
• 1 teaspoon agave nectar or honey
• salt and pepper
• 6 Tablespoons extra virgin olive oil

Directions

• Cook quinoa according to package directions then set aside to cool. For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid or bowl then shake or whisk to combine. Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper in a large bowl. Pour Lemon Vinaigrette over salad then stir to combine. Serve cold or at room temperature.