Ingredients
Scale
- 1 c. uncooked quinoa
- 2 c. vegetable broth
- 1 tbsp. olive oil
- 15 oz. can black beans, drained
- 15 oz. can corn, drained
- 1 avocado, diced
- 1 c. grape tomatoes, diced
- 1/2 c. red onion, diced
- zest of half a lime
- salt and pepper
- cilantro, for garnish (optional)
- Dressing
- 1/2 c. olive oil
- 2 tbsp. cilantro, chopped
- 3 tbsp. white wine vingear
- 1/2 tsp. salt
- 1/4 tsp. cumin
- 1/2 tbsp. honey
Instructions
- Cook quinoa in broth according to package directions. Once cooked, drizzle with olive oil and set aside.
- Meanwhile, combine beans, corn, avocado, tomatoes and onion in a large bowl.
- Combine dressing ingredients into a small bowl and whisk until emulsified. Add dressing and zest to bean mixture and toss. Salt and pepper to taste.
- Spread quinoa on a large platter. Top with bean mixture. Garnish with cilantro.
- Serve same day.
