Mexican Quinoa Salad with beans, corn, and cilantro
HOW TO CLEAN AN AVOCADO
Make sure you wash your avocados before slicing them open. To cut them open and into slices: Slice down the center lengthwise with a sharp knife. Slice until the knife reaches the pit. With a steady knife, slowly turn the avocado. Your knife should cut the peel and the flesh around the pit. Twist the two halves to separate. Scoop out the pit with a spoon and you’re ready to scoop out the flesh.
Ingredients
- 1 cup quinoa rinsed
- 6 cups water
- 14.6 oz. can of black beans rinsed
- 2 cups corn kernels frozen sweet corn or fresh shucked corn
- 1 cup Kalamata olives pitted
- 1 large red onion minced
- 2 large avocados peeled and sliced
- 1/3 cup diced jalapeños (if desired)
Dressing
- ¼ cup extra virgin Greek olive oil
- 1 cup chopped cilantro
- 3 Tbsp balsamic vinegar
- 1 Tbsp red wine vinegar
- 1 tsp cumin
- Pinch of spicy paprika
- 1 Tbsp raw Greek honey
- pinch of smoked paprika
- Seasalt and freshly ground pepper
Instructions
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In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and let simmer for 15-20 or until all water is absorbed. Once quinoa is cooked, place it in a bowl/ container and chill in the refrigerator for 2 hours.
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Prepare the dressing by placing all ingredients into a jar with a tight-fitting lid and shake until combined.
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Prepare the salad by mixing cooked quinoa, black beans, sweet corn, Kalamata olives, red onion, and avocados. Mix until combined. Then, pour on the dressing and mix again.
