Salads are the ‘It’ food this week so here’s another gem
SOUTHWESTERN QUINOA SALAD WITH CREAMY AVOCADO DRESSING
YIELDS SERVES 2 TO 4
Southwestern Quinoa Salad highlights the best flavors of summer – a mix of black beans, corn, and tomatoes atop a bed of quinoa, tossed in a Homemade Creamy Avocado Dressing
For The Salad
2 cups water
1 cup quinoa, cooked
1 can (15 ounces) corn kernels, drained and well rinsed
1 can (15 ounces) black beans, drained and well rinsed
2 tomatoes, diced
For The Creamy Avocado Dressing
1/2 avocado, peeled and pit removed
1/2 cup plain yogurt
1 tablespoon lemon juice or lime juice
1 teaspoon soy sauce
2 tablespoons olive oil
salt and fresh ground pepper to taste
Prepare the quinoa by bringing 2 cups of water to a boil.
Add in 1 cup quinoa, stir, reduce heat to a simmer and cover; cook for 15 minutes.
In the meantime prepare your vegetables and the dressing.
For The Dressing
Combine all ingredients in a blender and blend until smooth. Adjust to taste.
Place quinoa on a large plate and top with black beans, corn, and tomatoes.
Serve with dressing on the side.