By Aaron Wurm
Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, bring 1 1/2 cups of water to a boil. Add the quinoa, cover, and reduce the heat to low. Let it simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy. Remove from heat and let it cool.
While the quinoa is cooking, rinse and drain the canned black beans. Set aside.
In a large bowl, combine the corn, cherry tomatoes, and black beans.
Finely chop 1/4 of a medium red onion and add it to the bowl with the corn, tomatoes, and beans.
Once the quinoa has cooled, add it to the large bowl with the other ingredients.
Halve the avocado, remove the pit, and scoop out the flesh. Dice it into bite-sized pieces and gently fold into the salad.
Chop fresh cilantro and add 1/4 cup to the salad.
In a small bowl, whisk together 2 tablespoons of lime juice, 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Drizzle the dressing over the salad and toss gently to combine all ingredients.
Taste the salad and adjust the seasoning if needed. Serve chilled or at room temperature.
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By Aaron Wurm
This Salad Vegetarian Gluten-Free Healthy recipe is ready in 30 minutes and features quinoa, canned black beans, corn and other delicious ingredients. Contains 380 calories total.
Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, bring 1 1/2 cups of water to a boil. Add the quinoa, cover, and reduce the heat to low. Let it simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy. Remove from heat and let it cool.
While the quinoa is cooking, rinse and drain the canned black beans. Set aside.
In a large bowl, combine the corn, cherry tomatoes, and black beans.
Finely chop 1/4 of a medium red onion and add it to the bowl with the corn, tomatoes, and beans.
Once the quinoa has cooled, add it to the large bowl with the other ingredients.
Halve the avocado, remove the pit, and scoop out the flesh. Dice it into bite-sized pieces and gently fold into the salad.
Chop fresh cilantro and add 1/4 cup to the salad.
In a small bowl, whisk together 2 tablespoons of lime juice, 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Drizzle the dressing over the salad and toss gently to combine all ingredients.
Taste the salad and adjust the seasoning if needed. Serve chilled or at room temperature.
Calories per Serving: 380
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