This is a simple quinoa salad with corn, avocado and black beans, that’s great for a lunch or a light dinner. I like the grape tomatoes in this one, but feel free to use whatever you have on hand.

Red Quinoa Salad with Corn, Avocado and Black Beans Author: Well Vegan

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 minutes

Yield: 4 1 x Print Pin Scale 1x 2x 3x Ingredients 1 cup red quinoa

red quinoa 2 cups vegetable broth

vegetable broth 1 can black beans, 15 ounces

can black beans, 15 ounces 1 1/2 cups corn, frozen, roasted if available; thawed

corn, frozen, roasted if available; thawed 1 avocado, ripe, cut into 1/2 inch chunks

avocado, ripe, cut into inch chunks 1 pint cherry tomatoes or grape tomatoes, halved

cherry tomatoes or grape tomatoes, halved 1/2 cup cilantro , chopped

cilantro , chopped 2 tbsp . olive oil

. olive oil 1 lime, juice from 1/2 to 1 lime Instructions Rinse quinoa in cold water before cooking. Add quinoa and broth to a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until liquid is absorbed, about 10-15 minutes. While quinoa is cooking prepare other ingredients. When quinoa is done cooking, remove the pan from heat and add the remaining ingredients. Toss well and serve Nutrition Serving Size: 4

Calories: 406

Sugar: 5

Sodium: 487

Fat: 14

Carbohydrates: 47

Fiber: 8

Protein: 9

Cholesterol: 0