Ingredients
- null 3 cups, uncooked Tri-Color Quinoa
- null ¼ cup red onion, chopped
- null 2 oranges, sectioned
- null 1 avocado, chopped
- null 1 cup canned black beans, rinsed and drained
- null 1 cup frozen corn, cooked
- null ⅓ cup fresh cilantro, chopped
- null salt and pepper to taste
- null For the Vinaigrette
- null ¼ cup fresh orange juice
- null 1 tablespoon white wine vinegar
- null 2 garlic cloves, finely minced
- null 2 tablespoons honey
- null salt and pepper to taste
- null ⅓ cup extra virgin olive oil
Instructions
- Prepare quinoa according to package directions.
- In a large bowl, combine cooled quinoa with red onion, orange segments, avocado, beans, corn, cilantro, salt, and pepper.
- For Vinaigrette: combine all ingredients in a jar with a tight-fitting lid; shake well to combine.
- Pour vinaigrette over salad then stir to combine. Chill and serve or serve room temperature.
- TIP: To serve as a light lunch, add grilled shrimp or chicken.