Quinoa Salad With Black Beans, Avocado Roasted Corn and Cilantro

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The quinoa cooks in about 15 minutes.  Plan to roast the corn on the grill ahead of time or you can even simply use fresh corn kernels.
Recipe By: Trader Joes (Organic Red Quinoa
  • PrepN/A |
  • TotalN/A |
  • Serves4 - 6


    • 1 cup Red Quinoa, cooked with broth
    • 2 cups chicken or vegetable broth
    • 1 15 ounce can black beans, drained
    • 2 cups roasted corn kernels
    • 1 avocado cut into inch pieces
    • 1 pint grape tomatoes, halved
    • cup red onion, finely diced
  • Cilantro Salad Dressing:
    • bunch cilantro, chopped
    • 1 cup olive oil
    • Zest of one lime
    • Sea salt and pepper


Cook quinoa according to directions (bring 1 cup of quinoa and 2 cups of broth to a boil and then simmer for 10-15 minutes, until broth is absorbed).

Cilantro Salad Dressing
Combine chopped cilantro, olive oil in a blender and blend well. Set aside.

Assemble Salad
Combine beans, corn, avocado, tomatoes, and onion. top with salad dressing and toss gently. Add salt, pepper, and lime zest to taste. Set aside to cool.

To Serve
When ready to serve, spread quinoa on a large serving platter and top with corn and bean mixture. Garnish with remaining cilantro.


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