Print This Recipe
Quinoa with Black Beans, Avocado & Corn
Posted by Peggy on June 28, 2013
Recipe: Quinoa with Black Beans, Avocado & Corn
1 cup dry quinoa
2 ears corn
1 tablespoon freshly squeezed lemon juice
1 scant teaspoon minced garlic 1/4 cup plus 1 tablespoon extra-virgin olive oil
1/2 cup fresh cilantro, washed & chopped
1 (15- ounce) can black beans, rinsed
2-3 ripe plum tomatoes, diced
1-2 Haas avocados, pitted and diced
Cook quinoa according to package instructions. Shuck corn and boil until just tender. Drain and when cool enough to handle, remove kernels from cob with a sharp knife.
Make a dressing by whisking lemon juice and garlic into olive oil; season to taste with kosher salt and freshly ground pepper.
Combine quinoa, corn, cilantro, black beans, tomatoes and avocado. Stir in dressing and combine well. Season to taste with kosher salt and freshly ground pepper, if desired.
Number of servings (yield):
Copyright © Peggy Lampman's dinnerFeed.