Ingredients:

  • 1 cup (185g) White or Tri-color Quinoa, rinsed thoroughly
  • 2 cups (475ml) Vegetable broth
  • 1/2 tsp (3g) Sea salt
  • 1 can (15 oz/425g) Black beans, drained and rinsed
  • 1.5 cups (250g) Frozen fire-roasted corn, thawed
  • 1 large Red bell pepper, finely diced
  • 1/2 cup (60g) Red onion, finely minced
  • 1/2 cup (15g) Fresh cilantro, chopped
  • 1 large Avocado, cubed
  • 1/4 cup (60ml) Extra virgin olive oil
  • 1/4 cup (60ml) Fresh lime juice
  • 1 tsp (5g) Maple syrup or Agave
  • 1 tsp (2g) Ground cumin
  • 1/2 tsp (1g) Chili powder
  • 1 clove Garlic, minced

Instructions:

  1. Place the rinsed 1 cup quinoa in a dry saucepan over medium heat for 2 minutes until a faint nutty aroma fills the room.
  2. Add the 2 cups vegetable broth and 1/2 tsp sea salt. Bring the liquid to a boil, then reduce heat to low and cover. Simmer for 15 minutes until the liquid is fully absorbed and seeds are translucent.
  3. Remove from heat and let sit, covered, for 5 minutes.
  4. In a small jar, combine 1/4 cup olive oil, 1/4 cup lime juice, 1 tsp maple syrup, 1 tsp cumin, 1/2 tsp chili powder, and 1 minced clove of garlic. Shake vigorously until the mixture becomes opaque and slightly thickened.
  5. Fluff the cooled quinoa with a fork to separate the grains. In a large bowl, combine the quinoa with 15 oz black beans, 1.5 cups fire roasted corn, diced red pepper, minced red onion, and chopped cilantro.
  6. Pour the lime dressing over the mixture and toss thoroughly until every grain is coated and glossy.
  7. Gently fold in the cubed avocado right before serving.
  8. Allow the salad to chill in the refrigerator for at least 30 minutes.