Summer Red Quinoa Salad

by Meg on July 24, 2010

After having a wonderful red quinoa salad last night, I was hooked. I had only had regular quinoa and black. Red quinoa is nutty and perfect for summer salads. Let the red quinoa flow…

Summer Red Quinoa Salad

1 cup of red quinoa
2 cups of water
1 cup of grape tomatoes
16 oz of organic frozen or fresh sweet corn
1/2 cup of diced red onion
1/8 cup of extra virgin olive oil
1 can of black beans, rinsed and drained
1 ripe avocado, diced
zest and juice of one lime
1/4 cup of Trader Joe’s(gf) raspberry vinaigrette
1/4 cup of cilantro(if desired)
salt and pepper

Bring one cup of quinoa and two cups of water to a boil, then simmer covered for 12-15 minutes until all the water is absorbed. While the quinoa is cooking, cook the corn in a skillet on medium to high heat until cooked through. Cut the tomatoes in half, dice the onion and avocado, and drain the beans, while the quinoa cooks. Place the corn, tomatoes, onions, black beans, olive oil, and avocado into a bowl and mix. When the quinoa is fully cooked, place it into the bowl with the other ingredients. Add the vinaigrette, and salt and pepper to taste. Enjoy, warm or cold.

Note: The first picture is my dinner plate tonight. Deliciously succulent grilled chicken(marinated in garlic, parsley, olive oil and salt/pepper), zucchini and summer squash salad, and summer quinoa salad.

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