This is a great salad you can have for dinner as a stand alone. It also goes great alongside a whole wheat pesto or veggie pizza. It’s perfect for a quick lunch and is always a big hit when we take it to potlucks (there are never any leftovers). This is a great meal for us before a good workout because it really gives you a lot of energy. I don’t know what it is, but it is definitely a ‘feel good’ salad. Try it and see if you agree.
Ingredients
2 avocado(s) (cut into ½ inch cubes)
½ bunch cilantro (chopped)
½ lime(s) (zest-ed)
1 cup(s) onion (red) – (finely diced)
16 oz(s) tomato(es) (grape) – (halved)
1 (15 oz can) black beans (drained & rinsed)
2 cup(s) corn (frozen)
1 cup(s) organic red quinoa
1 cup(s) vegetable broth (low sodium)
⅛ cup(s) balsamic
⅛ cup(s) olive oil
⅛ tsp dulse
⅛ tsp pepper
Instructions
- Cook quinoa with veggie broth (1 cup veggie broth and 1 cup water) according to package directions (which usually say bring to a boil and then simmer 10-15 minutes).
- While quinoa is cooking, prepare the ingredients.
- Combine beans, corn, avocado, tomatoes and onion. Top with balsamic and toss gently.
- Add dulse, pepper, lime zest, ½ of the cilantro and gently toss once more. Set aside.
- When quinoa is cooked, add olive oil, dulse, pepper and mix . Set aside to cool.
- When ready to serve, mix both bowls and garnish with remaining cilantro.
This is a yummy experience with every bite….loved all the various tastes and textures. My husband loved it also….had it for dinner last night with a side of chicken and am having it for lunch today! I halved the recipe since there are only 2 of us…but this is so yummy, next time I’ll make the whole recipe for leftovers!!! 🙂