Get your knife ready! This recipe mostly involves chopping veggies and throwing a handful of ingredients into the blender. My favorite part of this salad is the flavorful Cilantro Lime Avocado dressing.
1 cup of Quinoa
2 cups of water or vegetable broth
Salt to taste
1 can or 2 cups of cooked black beans (+ sprinkle or salt, cumin and garlic powder)
Cilantro Lime Avocado Dressing:
1 cup of loosely packed cilantro (stems removed and roughly chopped)
1 large avocado
2 tablespoons of fresh lime juice (about 1 lime or more to taste)
1-2 cloves of garlic
3 tablespoons of water (or more if needed to thin dressing)
1 1/2 teaspoons of apple cider vinegar
½ teaspoon of salt
Add rinsed quinoa, sprinkle of salt and veggie broth or water to a pot and bring to a light boil. Reduce to a simmer, cover, and cook for about 15 minutes or until liquid is absorbed. Drain and rinse black beans and add to a small skillet with seasonings and a few tablespoons of water. Warm on low for about 5 minutes. If using canned corn, drain and set aside. If using frozen, warm according to directions. Chop romain, red cabbage, pepper, and cilantro. Add dressing ingredients to a blender or food processor and blend until smooth. Add more water, 1 tablespoon at a time, if needed. Add all ingredients to a bowl and top with Cilantro Lime Avocado dressing.