Southwestern Quinoa Salad

• for salad
• 1 c quinoa
• 1 can sweet corn
• 1 can black beans
• 1 package small roma or cherry tomatoes
• 1/3 of a red onion, diced
• roughly 1/3 cup cilantro
• avocado
• for vinaigrette
• 2 tsp finely minced canned chipotle peppers
• 1/2 c olive oil
• 1/2 c apple cider vinegar (or red wine vinegar)
• 1/4-1/3 cup agave nectar or honey
• 1 1/3 tbsp Dijon mustard
• 2 tbsp lime juice
• 1/2 tsp garlic powder
• 1/4 tsp paprika

1. 1. Rinse quinoa and cook according to package instructions. Set aside and let cool completely.
2. 2. Prep salad fillings (except avocado, as it will brown if sliced too early). Drain and rinse corn and black beans. Rinse and half tomatoes. Dice red onion. Chop cilantro. Use more or less cilantro depending on your preference.
3. 3. Make salad dressing. Remove membranes and seeds from chipotle chile, and mince as finely as possible. Place in bowl with all other ingredients, and whisk until fully combined. Taste to make sure seasonings don't need adjusting. Pour into salad dressing container or jam jar with lid. Shake vigorously before pouring as chiles and spices will settle.
4. 4. When quinoa is cool, add all other ingredients and toss to combine. Chill until ready to serve. Chop an avocado right before serving (toss with salad if you expect all of it to be consumed, otherwise place directly on plates or as an option on the table, as they will brown and turn unpleasant if refrigerated with leftovers). Serve with the vinaigrette.

salad, quinoa, sweet corn, black beans, roma, red onion, cilantro, avocado, vinaigrette, peppers, olive oil, apple cider vinegar, honey, mustard, lime juice, garlic, paprika

Taken from www.epicurious.com/recipes/member/views/southwestern-quinoa-salad-50176850 (may not work)