Black Bean, Roasted Corn and Avocado Salad on a Bed of Red Quinoa

Tried this recipe a first time as a pot luck meal at a trail party on the rugged coast of Central Oregon. And yes, I said trail party, my husband had volunteered with others to repair part of a very popular trail just outside of town. My sister was visiting for a few days so not having a lot of time I needed something that was vegetarian, delicious and simple. (Found recipe on back of box of Red Quinoa from Trader Joe's) Pronounced "KEEN-wah".

So here it is, now for the ingredients:

1 cups red quinoa, cooked with broth
2 cups chicken or vegetable broth
1 15oz can of black beans, drained and rinsed
2 cups of roasted corn kernels
1 avocado, cut in 1/2 inch pieces
1 pint grape tomatoes, halved
1/2 cup red onion finely diced
3/4 cup of cilantro salad dressing (buy in refrigerated section at Trader Joes)
1/2 bunch cilantro, chopped
1/4 cup olive oil
zest of 1 lime
sea salt and pepper

Cook quinoa with broth according to package directions. While quinoa is cooking, combine beans, corn, avocado, tomatoes and onion. Top with salad dressing and and toss gently. Add salt, pepper and lime zest to taste. Add 1/2 cup of cilantro and gently toss once more. Set Aside.
When quinoa is cooked, toss with olive oil, add salt and pepper to taste. Set aside to cool. When ready to serve, spread quinoa on a large serving platter and top with corn and bean mixture. Garnish with remaining cilantro.
Serves 6 as a side dish.


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