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Southwestern Quinoa Salad with Creamy Avocado Dressing
Description
Southwestern Quinoa Salad highlights the best flavors of summer: a mix of black beans, corn and tomatoes atop a bed of quinoa, tossed in a homemade creamy avocado dressing.
Ingredients
- FOR THE SALAD:
- 2 cups Water
- 1 cup Quinoa
- 1 can (15 Oz. Size) Black Beans, Drained And Well Rinsed
- 1 can (15 Oz. Size) Corn Kernels, Drained And Well Rinsed
- 2 whole Tomatoes, Diced
- FOR THE DRESSING:
- ½ whole Avocado, Peeled And Pit Removed
- ½ cups Plain Yogurt
- 1 Tablespoon Lemon Juice Or Lime Juice
- 1 teaspoon Soy Sauce
- 2 Tablespoons Olive Oil
- Salt And Fresh Ground Pepper To Taste
Preparation
Prepare the quinoa by bringing the water to a boil in a saucepan. Add the quinoa, stir, reduce heat to a simmer and cover the pan. Cook for 15 minutes.
In the meantime prepare your vegetables and the dressing.
For the dressing:
Combine all of the dressing ingredients in a blender and blend until smooth. Adjust seasoning to taste.
Place quinoa on a large plate and top with black beans, corn and tomatoes. Serve with dressing on the side.
Notes:
This salad can be served as an appetizer or a light lunch/dinner.
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