Black Bean Corn Avocado Salad Over Red Quinoa With Cilant Recipes

Steps:

• Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
• Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.

Steps:

• Cook quinoa with broth according to package directions.
• While quinoa is cooking, combine beans, corn, avocado, tomatoes and onion and top with Cilantro dressing (the recipe is below) and toss gently. Taste, as it may not need any more salt (mine did not). Add salt and pepper if desired and the lime zest to taste (I added the full 1/2 lime zest). Add 1/2 of the chopped cilantro if desired, and gently toss once more and set aside.
• When quinoa is cooked, drizzle with olive oil. If you are watching calories and fat go light on the oil here or omit as the bean mixture has plenty! Toss and add salt and pepper to taste.
• When ready to serve, spread the quinoa on a large platter and top with bean mixture. Garnish with chopped cilantro if desired.
• Cilantro Dressing: Place last 6 ingredients in a container with tight fitting lid and shake! Taste and adjust.

Steps:

• Mix together all of the above ingredients. I'm an avocado lover, so I use three, but two is good. You can use fresh corn if you prefer and also use as much chopped onion or squeezed lime as you like. In fact, all of the ingredients are to your own liking, use as much or as little as you want. The lime juice helps to keep the avocado from turning brown. Refrigerate for a couple of hours and serve cold. Enjoy!