Southwest Quinoa Salad

I love a colorful, clean meal. And this one fits the bill.
 It's full of beautiful fresh veggies and high in fiber. A little richness from heart healthy avocados makes it really special. And then, lime and cilantro? - sign me up!

 I make a huge batch so we can have the leftovers for lunch. My honey loves a little cooked, shredded chicken with his, but the protein from both the quinoa and the black beans really does make this salad a complete and filling meal. 

Cook 1 cup of dry quinoa in 2 cups of water or veggie stock according to package directions.

 Set aside to cool. 

Quinoa needs to be rinsed really well prior to cooking or the grain will have a bitter taste. I love Bob's Mill brand, as it comes pre-rinsed and ready to use.  :) 

In a large bowl, start adding all your veggies.

Drain and rinse a can of black beans. Slice kernels from 2 ears of corn or thaw 1 1/2 cups of frozen corn in the microwave.

Chop up 1/2 a sweet onion.

And a sweet bell pepper. I used a pretty red one.

Cut a pint of grape tomatoes in half. I had some super sweet little orange ones.

And some buttery avocado.

Wash, dry, and rough chop a bunch of cilantro. You can use less but we love cilantro and I always throw in the whole bunch.

Add in the cooled quinoa and gently stir to combine with all the colorful veggies.

Now for the dressing:

Into a small separate bowl, add the juice of one lime, seasoning, oil, vinegar, and salt and pepper, if desired. I try not to use much salt and don't think it's necessary with the Mrs Dash, but to each his own. Stir to combine and drizzle over salad mixture. Gently combine dressing with salad.

This can be a light meal on its own and serve alongside your next burger burn.

What you'll need:

Salad:

1 cup quinoa

2 cups vegetable broth or water

1 15-ounce can black beans, drained and rinsed

1 1/2 cups fresh or frozen corn kernels (thaw, if using frozen)

2 avocados, cut into small pieces

1 pint grape tomatoes, halved

1/2 large sweet onion, finely diced

1 sweet bell pepper (any color)1 bunch cilantro, chopped

Dressing:
juice of 1 lime
2 Tbs olive oil
1 Tbs balsamic vinegar

1 tsp garlic and herb Mrs Dash

1 tsp fiesta lime Mrs Dash

salt and pepper, optional

What you'll do:
Cook quinoa according to directions (bring quinoa and broth to a boil and then simmer for 10-15 minutes, until broth is absorbed). Cool.

Combine it all in a large bowl and mix gently. Add dressing and toss gently; salt, pepper to taste. Refrigerate until ready to serve.