Quinoa, Avocado and Corn Salad

Quinoa Avocado and Corn salad

Quinoa, Avocado and Corn Salad
  • 1 c quinoa
  • 2 c water
  • ½ medium red onion, diced
  • ½ red pepper, sliced in strips then each strip cut in half
  • 1 cup corn (fresh or thawed/frozen)
  • 1 15 oz can black beans
  • 1 small bunch fresh cilantro, chopped
  • 1 large ripe avocado, diced
  • Juice of 2 fresh limes
  • 2 TBS apple cider vinegar
  • 4 TBS olive oil
  • ¼ tsp sea salt
  1. Bring water and quinoa to a boil in a pan. Reduce heat and cook, covered, for 12 minutes.
  2. Transfer cooked quinoa to a bowl. Add red pepper, corn, black beans and cilantro to quinoa.
  3. Pour lime juice and apple cider vinegar into a small bowl, whisk in olive oil until well mixed. Add sea salt and whisk again. Pour over quinoa and toss well.
  4. Add avocado and toss just before serving.