Southwestern Quinoa Salad
This gluten-free side dish makes a nice alternative to a heavy pasta salad and, being mayo-free, makes a great dish to take to a picnic or pot-luck where it might sit out for awhile. It stores well, covered and refrigerated, for up to three days.
PREP TIME
15 minutes
COOK TIME
15 minutes
Ingredients
For the salad:
1 cup quinoa, cooked according to package directions
1 14.5-ounce can of black beans, rinsed and drained
1 14.5-ounce can of corn kernels, rinsed and drained
2 just-ripe avocados, peeled, pitted and diced
1 small red onion, chopped
1/4 cup chopped fresh cilantro or parsley
For the dressing:
1/4 cup olive oil
2 tablespoons red wine vinegar
Juice from 4 limes
1 clove garlic, mashed into a paste
1 teaspoon salt
1/2 teaspoon pepper
1 cup quinoa, cooked according to package directions
1 14.5-ounce can of black beans, rinsed and drained
1 14.5-ounce can of corn kernels, rinsed and drained
2 just-ripe avocados, peeled, pitted and diced
1 small red onion, chopped
1/4 cup chopped fresh cilantro or parsley
For the dressing:
1/4 cup olive oil
2 tablespoons red wine vinegar
Juice from 4 limes
1 clove garlic, mashed into a paste
1 teaspoon salt
1/2 teaspoon pepper
Directions
Combine all dressing ingredients in a lidded glass jar. Cover and shake well to combine.
Combine all salad ingredients in a large serving bowl. Fold gently to combine. Add dressing and fold again, being careful not to break up the avocado, to combine. Cover and refrigerate for at least 1 hour and up to 4 before serving.
Combine all salad ingredients in a large serving bowl. Fold gently to combine. Add dressing and fold again, being careful not to break up the avocado, to combine. Cover and refrigerate for at least 1 hour and up to 4 before serving.
Looking for inspiration? Try these recipes:
Lager and Onion Mustard
Easy Chicken Quesadillas
Grilled Summer Veggie Casserole
