Zesty Mexican Quinoa Salad

• FOR THE SALAD:
• 1 cup Uncooked Quinoa
• 2 cups Vegetable Broth
• 1 Tablespoon Olive Oil
• 15 ounces, weight Canned Black Beans, Drained
• 15 ounces, weight Canned Corn, Drained
• 1 whole Avocado, Peeled, Pitted, And Diced
• 1 cup Grape Tomatoes, Diced
• 1/2 cups Red Onion, Diced
• 1/2 whole Lime, Zested
• 1 dash Salt
• 1 dash Pepper
• Fresh Cilantro, For Garnish (optional)
• FOR THE DRESSING:
• 1/2 cups Olive Oil
• 2 Tablespoons Cilantro, Chopped
• 3 Tablespoons White Wine Vingear
• 1/2 teaspoons Salt
• 1/4 teaspoons Cumin
• 1/2 Tablespoons Honey

1. 1. Cook quinoa in the vegetable broth according to package directions. Once cooked, drizzle the quinoa with olive oil and set aside.
2. 2. Meanwhile, combine beans, corn, avocado, tomatoes and onion in a large bowl.
3. 3. Combine dressing ingredients in a small bowl and whisk until emulsified. Add dressing and zest to the bean mixture and toss. Salt and pepper to taste.
4. 4. Spread quinoa on a large platter. Top with bean mixture. Garnish with cilantro if desired.
5. 5. Serve same day.
6. Recipe adapted from The Dallas Morning News.

salad, quinoa, vegetable broth, olive oil, black beans, corn, avocado, grape tomatoes, red onion, salt, pepper, fresh cilantro, dressing, olive oil, cilantro, white wine vingear, salt, ubc, honey

Taken from tastykitchen.com/recipes/salads/zesty-mexican-quinoa-salad/ (may not work)