Red Quinoa ABC (avocado, black bean, corn) Salad

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Red Quinoa ABC (avocado, black bean, corn) Salad

Yield: 6

Red Quinoa ABC (avocado, black bean, corn) Salad

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.


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


  1. 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).
  2. While quinoa is cooking, prepare the ingredients.
  3. Combine beans, corn, avocado, tomatoes and onion. Top with balsamic and toss gently.
  4. Add dulse, pepper, lime zest, ½ of the cilantro and gently toss once more. Set aside.
  5. When quinoa is cooked, add olive oil, dulse, pepper and mix . Set aside to cool.
  6. When ready to serve, mix both bowls and garnish with remaining cilantro.


  1. Rachel Smith says

    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!!! 🙂

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