Avocado Quinoa Salad

Delicious explosion of flavors from quinoa, fresh tomatoes, chopped cilantro, green onions, canned black beans and corn and a cumin lime avocado oil dressing.

Course Salad

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories

Ingredients

1 cup quinoa thoroughly rinsed
2 cups water
3-4 ounces spinach stems removed and coarsely chopped
2 avocados chopped
1 can 15 ounces corn, drained and rinsed
1 can 15 ounces black beans, drained and rinsed
1 cup cherry tomatoes halved
5-6 green onions chopped
1/4 cup cilantro finely chopped
Salt and pepper to taste
2 large limes juiced
4 tablespoons avocado oil
2 tablespoons apple cider vinegar
2 teaspoons ground cumin
1/2 teaspoon red pepper flakes

Instructions

Follow package instructions to cook the quinoa. Transfer to a large bowl and aside to cool completely.
To the cooled quinoa, add the chopped spinach, rinsed corn, rinsed black beans, cherry tomatoes, chopped green onions, and finely chopped cilantro.
Toss together. Top with chopped avocado.
In a small bowl or mason jar, whisk together the lime juice, avocado oil, apple cider vinegar, 1 teaspoon salt, 1/2 teaspoon pepper, ground cumin, and red pepper flakes. Pour over the salad and toss to coat.