Quinoa Salad
This recipe yields approximately 4 cups. It's perfect for lunch or dinner and a great portable meal to take with you on the go.
Prep Time 20 minutes minutes Total Time 20 minutes minutes
Servings 4 - 1 cup servings
Author Deb Delozier | Vegelicious Kitchen
- 2 1/2 cups cooked quinoa
- 1/2 cup black beans rinsed
- 1/2 cup steamed frozen or fresh corn kernals
- 12 in cherry tomatoes cut half
- 2-3 Tablespoons scallions
- 1/2 avocado cubed
- 1/8 teaspoon onion granules
- 1/8 teaspoon garlic granules
- salt to taste
Dressing
- 2 Tablespoons olive oil
- 4 Tablespoons fresh lime juice
- 1-2 Tablespoons fresh cilantro chopped
- 1 clove minced garlic or 4 mashed roasted garlic cloves
- 1/4 teaspoon salt
- Blend all the dressing ingredients together
Combine the quinoa, black beans, corn, scallions in a bowl
Add the onion granules, garlic granules and salt - stir together
Add the dressing and combine
Stir in the cherry tomatoes and the avocado cubes gently
Top with extra chopped cilantro and scallions (optional)