This recipe found on the back of a Red Quinoa box from Trader Joe's is delicious! And super easy. Enjoy JOHO! :)

Black Bean, Corn & Avocado Salad over Red Quinoa with Cilantro Dressing

Ingredients:

• 2 Cups vegetable broth
• 1 Cup red quinoa, cooked in vegetable broth (read box for instructions)
• 1-15 Ounce can black beans, drained and rinsed
• 1 Cup frozen sweet corn kernels, thawed
• 1/2 Avocado, cut into 1/2 inch pieces
• 1 Cup grape tomatoes, halved
• 1/4-1/2 Cup red onion, finely diced
• Olive oil-anywhere from a drizzle to 1/8 cup
• Zest of 1/2 lime
• 1/2 Bunch of cilantro, chopped
• Sea salt and pepper
• Chopped cilantro for garnish
• Cilantro dressing (optional-see below)

Directions:

Cook quinoa with broth according to package directions.

While quinoa is cooking, combine beans, corn, avocado, tomatoes and onion and top with Cilantro dressing (the recipe is below) and toss gently. Add salt and pepper if desired and the lime zest to taste. Add 1/2 of the chopped cilantro, if desired, and gently toss once more and set aside. 

When quinoa is cooked, spread evenly onto a large platter and top with the bean mixture. Garnish with chopped cilantro. 

Cilantro Dressing:

• 1/3 Cup olive oil
• 2 Tablespoons chopped cilantro
• 3 Tablespoons white wine vinegar
• 1/2 Teaspoon salt
• 1/4 Teaspoon ground cumin
• Squirt of agave nectar

Place all ingredients in a container with tight fitting lid and shake! Taste and adjust.

Enjoy!