Happy November 1st!
Looking for something healthy and easy to make this week? I stumbled upon this recipe at Trader Joe’s and we LOVED it! Enjoy! And Happy November 1st (how is it November already?!)!
Black Bean, Roasted Corn, Avocado & Red Quinoa Salad
(All organic ingredients found at Trader Joe’s.)
1 cup Red Quinoa, cooked with broth
2 cups chicken or vegetable broth (I used fat free, low cal chicken broth)
1 – 15oz. can black beans, drain and rinsed
2 cups roasted corn kernels (roasted my own on the stovetop in olive oil spray over high heat for about 7 min)
1 avocado, cut into 1/2 inch pieces
1 pint grape tomatoes, halved
1/2 cup red onion, chopped
3/4 cup Cilantro Salad Dressing
1/2 bunch cilantro, chopped
1/4 cup olive oil
zest of 1 lime
sea salt and pepper to taste
Cook quinoa with broth according to package directions. While quinoa is cooking, combine beans, corn, avocado, tomatoes, and onion. Top with salad dressing and toss gently. Add salt, pepper and lime zest to taste. Add 1/2 of cilantro and gently toss once more. Set aside.
When quinoa is cooked, toss with olive oil; add salt and pepper to taste. Set aside to cool. When ready to serve, spread quinoa on a large serving platter and top with corn and bean mixture. Garnish with remaining cilantro. Serves 6 as a side dish.
Note: I doubled the recipe to have in the fridge all week. I also mixed everything together and served as a side salad instead of topping the quinoa with the corn and bean mixture. It was delish!