The Pioneer Woman Tasty Kitchen
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Southwestern Quinoa Salad with Creamy Avocado Dressing

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Level: Easy

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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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