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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.
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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